Beef and vegetables slowly cooked in broth.
4 | carrots, cut into large pieces | 400 g | |
4 | potatoes, whole or halved | 800 g | |
3 | turnips, or rutabagas, cut into large pieces | 500 g | |
3 stalks | celery, cut into large pieces | 220 g | |
2 | onions, finely chopped | 400 g | |
3 cloves | garlic, finely chopped | ||
1.2 kg | blade pot roast, rib roast or shoulder cloud | ||
3 1/2 tbsp | butter, unsalted | 45 g | |
1 1/2 tbsp | canola oil | 23 mL | |
1/2 cup | beef broth | 125 mL | |
1/2 cup | water | 125 mL | |
3 tbsp | tomato paste | 55 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
A pressure cooker will reduce the cooking time from 2½ h to 40 min.
This stew can be made a few days ahead and reheated over moderate heat.
per 1 serving (440 g)
Amount % Daily Value |
Calories 410 |
Fat 15 g 23 % |
Saturated
6.2 g
34 % |
Cholesterol 80 mg |
Sodium 230 mg 9 % |
Carbohydrate 41 g 14 % |
Fibre 7 g 26 % |
Sugars 9 g |
Net Carbs 34 g |
Protein 29 g |
Vitamin A 101 % |
Vitamin C 66 % |
Calcium 8 % |
Iron 26 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 3 |
Meat and Alternatives | 3 |
Fats | 3 |