Beef and vegetables braised in a broth.
Absolutely comforting during the cold Fall days.
1/2 | onions, finely chopped | 100 g | |
2 cloves | garlic, minced | ||
750 g | blade pot roast, or rib roast, cut into large cubes | ||
2 tbsp | olive oil | 30 mL | |
2 tbsp | white flour (all purpose) | 16 g | |
2 1/2 cups | beef broth | 625 mL | |
2 1/2 cups | water | 625 mL | |
1 | bay leaf | 0.2 g | |
2 tsp | herbes de Provence | 2 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
3 | carrots, cut into large chunks | 300 g | |
2 | rutabagas, or turnips, cut into large chunks | 300 g | |
5 cups | green cabbage, or Savoy, cut into large chunks | 400 g | |
8 | small potatoes, whole | 360 g |
This dish can be made a few days ahead and reheated over moderate heat.
The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.
per 1 serving (410 g)
Amount % Daily Value |
Calories 380 |
Fat 13 g 20 % |
Saturated
3.8 g
20 % |
Cholesterol 60 mg |
Sodium 130 mg 5 % |
Carbohydrate 39 g 13 % |
Fibre 8 g 33 % |
Sugars 10 g |
Net Carbs 31 g |
Protein 28 g |
Vitamin A 151 % |
Vitamin C 96 % |
Calcium 10 % |
Iron 28 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 |
Meat and Alternatives | 3 |
Fats | 2 ½ |
This is excellent. The meat is so tender that it melts in the mouth. Actually I disagree with the previous reviewer: this recipe is excellent with all the fresh produce in August!
This is not the ideal recipe for the middle of August. Kind of bland