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Ingredientes
- 4 lb Chuck steak (pot roast), 2-3 inches thick
- 1 Tbsp. Salt
- 1 tsp Pepper, crushed
- 2 x Thyme, fresh sprigs
- 3 c. Onions, thinly sliced
- 1Â 1/2 c. Carrot, thinly sliced
- 3 cl Garlic, peeled and crush
- 1/4 c. Extra virgin olive oil or possibly vegetable oil
- 3 Tbsp. Red wine vinegar
- 1 Tbsp. Extra virgin olive oil, for browning meat
- 4 x Italian plum tomatoes, chop
- 2 x Bay leaf, imported
- 1/4 c. Water
- 1 c. Beef stock
- Â Â Chianti or possibly zinfandel, to cover
- 1 Tbsp. All-purpose flour
- 1Â 1/2 Tbsp. Beef stock, cool
Direcciones
- Pcs according to its natur
- DAY2 Remove meat chunks from casserole. Dry with paper towels. Transfer vegeta
- DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven
- DAY 4 Remove from refigerator and skim fat from the surface and throw away.
- Reheat
- You might finish the stew with two dozen small braised onions, several larg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 772 | |
| Calories from Fat 533 | 69% |
| Total Fat 59.33g | 74% |
| Saturated Fat 20.85g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 1500mg | 63% |
| Potassium 1088mg | 31% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.92g | 4% |
| Protein 44.51g | 71% |
