17 Ingredients
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for searing
  • Flour for dredging
  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into sixths
  • 5 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1-1/4 pounds medium red potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 7 canned whole, peeled tomatoes, lightly crushed
  • 1 tablespoon red wine vinegar
Nutrition
612
31% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

41% 27

Saturated

37% 7

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

14% 43

Carbs (net)

- 35

Fiber

31% 8

Sugars

- 11

Sugars, added

- 0

Protein

108% 54

Cholesterol

43% 129

Sodium

92% 2212

Calcium

17% 175

Magnesium

30% 126

Potassium

52% 2465

Iron

44% 8

Zinc

107% 12

Phosphorus

95% 668

Vitamin A

47% 421

Vitamin C

43% 38

Thiamin (B1)

101% 1

Riboflavin (B2)

66% 1

Niacin (B3)

97% 16

Vitamin B6

137% 2

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

179% 4

Vitamin D

69% 10

Vitamin E

30% 5

Vitamin K

34% 41

Sugar alcohols

- 0

Water

- 818
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