6 Serves
140 Mins
Pat the beef dry and sear it in a hot Dutch oven with olive oil until browned on all sides, then remove and set aside.
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AmericanVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
62 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
510 mg / 1,250 mgPotassium
1042 mg / 4,700 mgSodium
899 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In the same pot, sauté the onions and garlic until softened, then stir in the tomato paste and cook for another minute.
Deglaze the pot with red wine, scraping up the browned bits, then return the beef to the pot and add beef stock, herbs, and seasonings.
Cover the pot and simmer on low heat for 90 minutes until the beef is fork-tender, adding mushrooms and pearl onions in the final 20 minutes.
56
g32
g44
g
French
French