Servings:6 | Calories:1270 | Total Fat:72g | Chol:235mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 72g
111 %
Sat Fat 26g
130 %
Total Carb 95g
32 %
Fiber 11g
44 %
Sugars 11g
---
Cholesterol 235mg
78 %
Sodium 1112mg
46 %
Protein 62g
125 %
Calories:
43% Beef chuck
30% Others combined
14% New potatoes
11% All-purpose flour
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle 3 tablespoons butter 2 cups all-purpose flour 2 to 3 pounds beef chuck shoulder roast, cut into 2 inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless) Sea salt and freshly ground black pepper 1 bottle good quality dry red wine (recommended: Burgundy) 8 fresh thyme sprigs 6 garlic cloves, smashed 1 orange, zest removed in 3 (1 inch) strips 1/4 teaspoon ground cloves 2 bay leaves 2 1/2 cups beef stock 9 small new potatoes, scrubbed clean and cut in 1/2 1/2 pound carrots, peeled and sliced 2 cups frozen pearl onions, a large handful 1 pound white mushrooms, cut in 1/2 1/2 pound garden peas frozen or fresh Fresh flat-leaf parsley, chopped, for garnish 1 cup sour cream 1 tablespoon prepared horseradish Olive oil Salt and pepper Chives, finely chopped, as garnish 1 loaf peasant bread, sliced into 1/2 inch pieces Extra-virgin olive oil 4 garlic cloves, halved
Directions : View recipe directions on foodnetwork.com
