Ingredients

  • 1/4 cup olive oil
  • 3 onions (diced)
  • 4 pounds beef roast (top or bottom round, I used rump roast)
  • flour (for dredging)
  • 8 carrots (quartered)
  • 6 potatoes (halved)
  • 3 celery (ribs, diced)
  • 2 1/2 cups beef broth
  • 1 1/2 cups red wine (hearty, I used Bordeaux)
  • 3 garlic cloves (minced)
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon freshly ground black pepper
  • sea salt (or Kosher, to taste)
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons flour
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NutritionView more

620Calories
Sodium35%DV830mg
Fat29%DV19g
Protein24%DV12g
Carbs28%DV85g
Fiber52%DV13g

PER SERVING *

Calories620Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat6g30%
Trans Fat
Cholesterol15mg5%
Sodium830mg35%
Potassium2170mg62%
Protein12g24%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber13g52%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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