Ingredients

  • 2 1/2 pounds chuck roast (well trimmed, cut into 2 inch cubes)
  • 2 tablespoons flour
  • 2 teaspoons kosher salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • 26 ounces beef (Swanson, Cooking Stock)
  • 2 tablespoons veal demi-glace (optional but highly recommended, we use Williams Sonoma brand)
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 onion (large, chopped)
  • 2 cloves garlic (chopped)
  • 14 ounces diced tomatoes (with liquid, pureed in a food processor)
  • 4 carrots (medium, cut into 1 1/2 inch pieces)
  • 1 1/4 pounds potatoes (peeled and cut into 1 1/2 inch pieces, I used fingerlings, I love the way they keep their shape)
  • 3 teaspoons fresh thyme
  • 1 cup green peas
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NutritionView more

910Calories
Sodium44%DV1060mg
Fat88%DV57g
Protein125%DV64g
Carbs10%DV31g
Fiber24%DV6g

PER SERVING *

Calories910Calories from Fat510
% DAILY VALUE*
Total Fat57g88%
Saturated Fat21g105%
Trans Fat1g
Cholesterol210mg70%
Sodium1060mg44%
Potassium1720mg49%
Protein64g125%
Calories from Fat510
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber6g24%
Sugars7g14%
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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