21 Ingredients
  • One 5-inch sprig fresh thyme
  • 5 fresh Italian, flat leafed parsley stems
  • 2 dried bay leaves or 1 fresh bay leaf
  • One 5-inch sprig fresh rosemary
  • 2 juniper berries, crushed
  • One 2-pound piece shoulder of beef, bottom round, or pot roast
  • ground black pepper
  • kosher salt
  • flour for dusting
  • 5 tablespoons butter
  • 1 cup coarsely chopped celery (about 2 stalks)
  • 1 1/4 cups coarsely chopped onion (1 medium-size onion)
  • 1/2 cup coarsely chopped carrot (1 medium-size carrot)
  • 1 bottle (750ml) dry red wine
  • 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
  • 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
  • 1 tablespoon tomato paste
  • 2 cups canned whole or crushed plum tomatoes
  • chicken broth
  • 2 tablespoons arrowroot or cornstarch
  • 1/4 cup dry red or white wine
Nutrition
518
26% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

27% 17

Saturated

50% 10

Trans

- 1

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

16% 48

Carbs (net)

- 40

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

25% 13

Cholesterol

18% 54

Sodium

9% 222

Calcium

9% 86

Magnesium

26% 108

Potassium

31% 1439

Iron

20% 4

Zinc

44% 5

Phosphorus

40% 281

Vitamin A

34% 308

Vitamin C

24% 22

Thiamin (B1)

20% 0

Riboflavin (B2)

55% 1

Niacin (B3)

57% 9

Vitamin B6

64% 1

Folate equivalent (total)

29% 118

Folate (food)

- 118

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

462% 69

Vitamin E

8% 1

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 418
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