French Beef and Red Wine Casserole
(0 votes)
(0 votes)
Health Score:
66 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
789
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 9.5 μg | (317 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,215 mg | (30 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- ½ cup fatty Bacon (cut into strips)
- 28 ozs Beef (chopped into large chunks)
- 2 Tbsps tomato puree
- 2 cups Red wine
- ½ cup Beef broth
- 4 tsps Cognac
- 18 ozs small Turnip (or carrots)
- 7 ozs onions (chopped into wedges)
- 3 cloves garlic cloves (quartered)
- 3 sprigs thyme
- 2 bay leaves
- ⅛ cup butter
- 2 Tbsps all-purpose flour
- To garnish
- fresh marjoram
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Small knife
Preparation steps
1.
Heat the oven to 160C (140C fan) 325F, gas 3.
2.
Heat the olive oil in a large skillet. Fry the bacon and remove.
3.
Fry the beef in the bacon fat until browned on all sides. Stir in the tomato puree and pour in the wine, broth and cognac.
4.
Add the bacon, turnips, onion, garlic, thyme and bay leaves. Season lightly with salt and ground pepper. Transfer to an oven-proof dish, cover and cook in the oven for approx. 3 hours, stirring occasionally.
5.
Knead the butter with the flour and stir into the casserole. Continue to cook for a further 10 minutes, uncovered.
6.
Season with salt and ground pepper and garnish with marjoram to serve.
