Beef Slices on a Bed of Mashed Potato

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Beef Slices on a Bed of Mashed Potato
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
634
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie634 cal.(30 %)
Protein46 g(47 %)
Fat28 g(24 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K15.8 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.7 mg(50 %)
Folate24 μg(8 %)
Pantothenic acid2 mg(33 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂10.8 μg(360 %)
Vitamin C12 mg(13 %)
Potassium1,166 mg(29 %)
Calcium69 mg(7 %)
Magnesium75 mg(25 %)
Iron6.9 mg(46 %)
Iodine24 μg(12 %)
Zinc11.7 mg(146 %)
Saturated fatty acids9.6 g
Uric acid266 mg
Cholesterol128 mg
Complete sugar12 g

Ingredients

for
6
Ingredients
¼ cup olive oil
48 ozs Beef (marbled rump roast or similar cut)
salt (to taste)
freshly ground Black pepper (to taste)
2 yellow onion (chopped)
1 cup carrots (chopped)
1 cup Celery (chopped)
4 cloves minced garlic cloves
5 cups Barolo (wine)
2 cups Beef stock (plus more as needed)
4 whole cloves
4 sprigs rosemary (divided)
2 bay leaves
1 Cinnamon stick
How healthy are the main ingredients?
BeefcarrotCeleryolive oilgarlic cloverosemary

Preparation steps

1.
Heat oil over medium-high heat, in a large Dutch oven. Sprinkle beef with salt and pepper. Place the beef in the Dutch oven and brown on all sides. Remove from pan.
2.
Add onions, carrots, celery and cook until caramelized, about 10 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Return beef to pan, add the wine, beef stock, cloves, 2 sprigs rosemary, bay leaves, and cinnamon stick. Bring to a boil. Reduce heat to medium-low, cover and simmer for 2 1/2 to 3 hours, or until meat is tender. Turn the meat occasionally and skim any form the forms on the surface. Add additional beef stock as needed, to keep beef covered.
3.
Remove the meat from the pan and tent with aluminum foil to keep warm.
4.
Strain the cooking liquid into a saucepan. Cook over high heat until the sauce is reduced and thick enough to coat the back of a spoon, approximately 10 minutes. Check seasoning and adjust if necessary.
5.
Slice the beef across the grain. Serve beef on a bed of mashed potatoes; ladle sauce over the top. Snip remaining rosemary sprigs and sprinkle over the beef and potatoes. Serve