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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With the rack in the middle position, preheat oven to 325°F. | 2. In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate. | 3. In a bowl, dissolve the cornstarch in chicken stock. Set aside. | 4. In the same saucepan, brown shallots and garlic in the remaining oil. | 5. Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients. | 6. Cover and cook in oven about 4 hours or until meat shread easily with a fork. | 7. Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef blade roast	1 1/2	1/2	bone	952.0022	2.108	143.6843	41.2761
olive oil	1/4	cup		477.36	0.0	0.0	54.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic clove	3		peeled cut	-	-	-	-
tomato	3		diced	120.6297	26.0694	5.8975	1.3403
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
baby potato	16			-	-	-	-
carrot	12		peeled	629.76	147.1488	14.2848	3.6864
thyme	1	sprig		-	-	-	-
rosemary	1	sprig		-	-	-	-
salt pepper				-	-	-	-

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