Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oil the insert of a large slow cooker. In a large bowl, toss meat with flour and salt and pepper to taste. Scatter half the onions in the slow cooker. Add half the meat. Add remaining onions and top with remaining meat. Cover and cook on low for 8-10 hours, or until meat is very tender. | 2. In a food processor or blender, chop anchovies, garlic and parsley very fine. Add mustard and vinegar and pulse until just blended. | 3. Skim the fat off the stew. Stir in anchovy mixture. Taste for seasoning and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
beef chuck	4	lbs	boneless trimmed cut	2538.6724	5.6213	383.1582	110.0696
purpose flour	3	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
onion	3		sliced	180.0	42.03	4.95	0.45
anchovy fillet	6			-	-	-	-
garlic clove	6		peeled	-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0

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