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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker. | 2. Brown pearl onions; set aside. | 3. Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence. | 4. Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker. | 5. Add the remaining wine and just enough bouillon to barely cover the meat. | 6. Cover and cook in slow cooker on Low for 6 hours. | 7. Add carrots and pearl onions; continue cooking another hour and 1/2. | 8. Melt butter in saucepan and sauté mushroom caps. Set aside. | 9. Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lb	cut round	1672.8038	0.0	294.3047	46.1041
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
white pearl onion	2	cups		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic clove	4		crushed	-	-	-	-
bay leaf	2			-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
herbes de provence	1/2	teaspoon		-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
beef bouillon	2	cups		33.6	0.192	5.472	1.056
baby carrot	3	cups		-	-	-	-
mushroom cap	2	cups		-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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