Dauphiny Pot Roast Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Stewing steak1 Pound
 Garlic2 Clove (10 gm)
 Onions5 Ounce
 Red wine1 Cup (16 tbs)
 Carrots9 Ounce
 Oil2 Tablespoon

Nutrition Facts

Serving size

Calories 391 Calories from Fat 198

% Daily Value*

Total Fat 22 g34%

Saturated Fat 6.8 g34.2%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 104.8 mg4.4%

Total Carbohydrates 12 g4%

Dietary Fiber 2.4 g9.8%

Sugars 4.6 g

Protein 24 g48.4%

Vitamin A 213.1% Vitamin C 11.9%

Calcium 6.1% Iron 11%

*Based on a 2000 Calorie diet

Directions

Cut the beef into large chunks, and put it in a casserole or fireproof dish with salt, pepper, garlic and quartered onions.
Cover with red wine.
Meanwhile scrape and dice the carrots, and fry them in oil.
When they have browned, let them cool a little before adding them to the contents of the casserole.
Leave to macerate for 12 hours.
Then bring the contents of the casserole to the boil, reducing the heat as soon as boiling point is reached.
Cook gently for 5 hours, with the casserole covered all the time, either on top of the fire over an asbestos mat or in the oven.
Serve just as it is.
This dish can be very successfully reheated.
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