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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using dry beans, rinse beans. | 2. In a large saucepan combine drained beans and the 4 cups water. | 3. Bring to boiling; reduce heat. | 4. Simmer, uncovered, for 2 minutes. | 5. Remove from heat. | 6. Cover and let stand for 1 hour. | 7. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. | 8. Place flour and pepper in a plastic bag. | 9. Add beef pieces, a few at a time, shaking to coat. | 10. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. | 11. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. | 12. Cook until beef is brown and onion is tender. | 13. Drain fat, if necessary. | 14. Stir in wine, scraping until the brown bits are dissolved. | 15. Return all beef to Dutch oven. | 16. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). | 17. Bring to boiling; reduce heat. | 18. Simmer, covered, for 1-1/2 hours. | 19. Add carrots and parsnips. | 20. Return to boiling; reduce heat. | 21. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. | 22. Stir in fresh thyme (if using). | 23. If desired, garnish with parsley. | 24. *Note:If using canned beans, decrease soup stock or broth to 1 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1	cup	rinsed drained	69.68	13.572000000000001	6.396	0.728
water	4	cups		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
beef chuck roast	2	lbs	boneless cut	1214.9361	1.7227	190.6724	49.0508
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		cut	44.0	10.274000000000001	1.21	0.11
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
red wine	2/3	cup		-	-	-	-
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
thyme	2	teaspoons	crushed snipped dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
carrot	4		cut	100.04	23.3752	2.2692	0.5856
parsnip	2		cut	-	-	-	-
parsley	1 -2	teaspoon	snipped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.