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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For marinade, in a mixing bowl, combine the wine, carrots, onions, red wine vinegar, and olive oil. Make the bouquet garni using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string. | 2. Place the beef in a plastic bag set in a shallow dish. Pour the marinade over the meat, add the bouquet garni, and seal the bag. Marinate the meat in the refrigerator for 10 hours or overnight, turning the bag occasionally. | 3. Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper towels. | 4. In a heavy Dutch oven, cook the bacon until crisp and remove; drain and crumble. Brown the beef in the bacon drippings, adding the onions and carrots to slightly brown. Remove beef and vegetables and place in slow cooker. Next, add the bouquet garni, drained tomatoes, 1/2 of the reserved marinade, and beef broth. Cover and cook on low for 8 hours or high for 4 hours. | 5. When beef is finished cooking and is tender, stir in the black olives to warm them. Then remove beef and vegetables to a serving bowl and discard bouquet garni. | 6. Combine the flour, softened butter, salt and pepper into a smooth paste. Pour the liquid from the slow cooker into a large saucepan and heat to a simmer. Stir in the flour mixture, cooking and whisking until thickened and bubbly. Cook and stir 1 minute more. | 7. To serve, pour the wine gravy over the meat and vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2	halved		806.9352	0.0	179.5204	4.5333
bay leaf	2			-	-	-	-
black peppercorn	6			806.9352	0.0	179.5204	4.5333
clove	4			23.016	5.5045	0.5015	1.092
juniper berry	3			806.9352	0.0	179.5204	4.5333
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
burgundy wine	2	cups	used	806.9352	0.0	179.5204	4.5333
carrot	4		sliced	100.04	23.3752	2.2692	0.5856
onion	2		sliced separated	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef chuck meat	2	lb	cut	806.9352	0.0	179.5204	4.5333
bacon	4	slices		467.04	1.4336	14.1344	44.4528
tomato	1	can	diced fire-roasted drained	62.068999999999996	13.7631	3.2384	0.5397
beef broth	1/2	cup		8.4	0.048	1.368	0.264
black olive	1/4	cup	ripe pitted sliced	806.9352	0.0	179.5204	4.5333
purpose flour	3	tablespoons		806.9352	0.0	179.5204	4.5333
butter	3	tablespoons	softened	256.5	11.7855	8.0145	21.6
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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