6 Serves
85 Mins
Prepare the beef chuck roast by cutting it into large, uniform chunks and peel the carrots, onions, and leeks, chopping them into large pieces.
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AmericanVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
777 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
18 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
152 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium-high heat and sear the beef chunks until browned on all sides.
Add the prepared onions, carrots, leeks, and celery to the pot, then pour in enough beef stock to cover the ingredients completely.
Season the mixture with salt and black pepper, add the bouquet garni, and bring the liquid to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 45 minutes until the beef is tender and the vegetables are cooked through.
56
g32
g44
g
French
French