4 Serves
124 Mins
22 g
19 g
21 g
Peel and chop the root vegetables; season the beef and prepare the aromatics.
Ingredients, vitamins, and health benefits
Carrots
Celery Root
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Vitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
147 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
701 mg / 4,700 mgSodium
1263 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
11 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Brown the beef in oil in a heavy pot, then transfer it to a plate.
Cook the vegetables and aromatics in the same pot until lightly caramelized.
Return the beef, add stock, cover, and braise gently until fork-tender.
Blend the vegetables with cream, adjust the seasoning, and serve the sliced beef with the sauce.
Turnip
Onion
Beef Chuck Roast
Beef Stock
Heavy Cream
Salt
Vitamin A
535 µg / 900 µgVitamin C
22 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
147 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
701 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
11 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g