Beef and vegetables braised with white wine.
2 | carrots, cut into 2 cm pieces | 200 g | |
3 | potatoes, cut into 2 cm pieces | 600 g | |
1/2 | onions, finely chopped | 100 g | |
2 cloves | garlic, finely chopped | ||
1 kg | veal blade roast | ||
1 tbsp | olive oil | 15 mL | |
2 tsp | herbes de Provence | 2 g | |
1/3 cup | white wine | 85 mL | |
1/3 cup | water | 85 mL | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
Using a pressure cooker will reduce the cooking time from 1 h 15 min to 25 min.
This stew can be made a few days ahead then reheated over moderate heat before serving.
per 1 serving (290 g)
Amount % Daily Value |
Calories 330 |
Fat 8 g 13 % |
Saturated
2 g
10 % |
Cholesterol 140 mg |
Sodium 130 mg 5 % |
Carbohydrate 32 g 11 % |
Fibre 4 g 16 % |
Sugars 3 g |
Net Carbs 28 g |
Protein 32 g |
Vitamin A 55 % |
Vitamin C 34 % |
Calcium 6 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | 3 ½ |
Fats | ½ |
Vert tasty and tender: a keeper