6 Serves
99 Mins
27 g
5 g
41 g
Season the beef generously with salt and black pepper on a cutting board.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
598 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the beef in the Dutch oven until browned on all sides, then remove and set aside.
Add vegetables and aromatics to the pot, sautéing until softened, then stir in the tomato paste and deglaze with red wine.
Return the beef to the Dutch oven, add beef stock and fresh herbs, then cover and simmer until the meat is fork-tender.
Lean Beef
Carrots
Onion
Beef Stock
Olive Oil
Red Wine
Tomato Paste
Fresh Thyme
Vitamin A
202 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
5
g40
g7
g
French
Zinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g