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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dust meat with flour. | 2. Brown meat in olive oil on high heat. | 3. Set aside meat and turn down to medium heat. | 4. Add potatoes, carrots and garlic and cook gently for 15 minutes. | 5. Add tomato paste and herbs and cook for another 5 minutes. | 6. Add wine and beef stock and mix well. | 7. Return meat to pan and heat to simmer. | 8. Cover and braise in oven at 350 for 2 hours. | 9. Uncover and cook for another 30 minutes or until meat is tender. | 10. Place meat on platter, surround with vegetables and pour some of the gravy over top. | 11. Serve remaining gravy on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1	boneless		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
new potato	1			-	-	-	-
baby carrot	1	lb		158.7575	37.3761	2.903	0.5897
garlic clove	3			-	-	-	-
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
red wine	2	cups		-	-	-	-
beef stock	3 1/2	cups		599.76	65.3562	22.1382	28.3122

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