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Beef Braised In Red Wine
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Braised In Red Wine

Date Added: January 04, 2014

Ingredients:

3 Pounds Lean Beef 3 Pounds Lean beef chuck roast
3 Slices Lean Bacon 3 Slices Lean bacon chopped
1 Teaspoon Garlic 1 Teaspoon Minced garlic
1 Teaspoon Oregano 1 Teaspoon Crumbled oregano
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1/4 Teaspoon Ground Pepper 1/4 Teaspoon Fresh ground pepper to tast
1 Tablespoon Margarine 1 Tablespoon Margarine or butter soft
1 Tablespoon Olive Oil 1 Tablespoon Olive oil use a good one
1/2 Cup Onion 1/2 Cup Chopped onion
1/4 Cup Carrot 1/4 Cup Chopped carrots
1/4 Cup Celery 1/4 Cup Chopped celery
1/2 Cup Dry Red Wine 1/2 Cup Dry red wine ;
2 Cups Beef Stock 2 Cups Beef stock canned or made from bouillon cubes
1 1/2 Cups Canned Tomatoes 1 1/2 Cups Canned tomatoes pureed or coarsely chopped
1 Unit Bay Leaf 1 Unit Bay leaf ground
2 Tablespoons Butter 2 Tablespoons Soft butter optional
2 Tablespoons Flour 2 Tablespoons Flour optional
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Directions:

1. chilled.

2. Top each portion with 1/4 cup chopped watercress.

3. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .

4. 6 milligrams cholesterol, 509 milligrams sodium, .

5. 4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed.

6. , Feb. 27 1991 * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325".

7. Place one layer of broccoli in pie shell or directly into 8-inch pie dish.

8. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.

9. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk.

10. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set.

11. Uncover for last 10 minutes of baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Sulfites, Garlic, Alcohol, Celery, Beef, Onion, Olive Oil allergies.
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