Nutritional Info

Nutrition Facts

Serving Size 1 (249g)

Calories 403
Calories from Fat 205 (51%)
Amount Per Serving %DIV
Total Fat 22.7g 35%
Saturated Fat 9.3g 47%
Monounsaturated Fat 11.7g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 74.7mg 25%
Sodium 577.1mg 25%
Potassium 646.9mg 14%
Total Carbohydrate 22.5g 8%
Dietary Fiber 5.1g 21%
Sugars 0.1g
Protein 25g 50%

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Recipe Description
This dish requires a little preperation time with the peeling of vegetables, but the end result is well worth the effort.
Prep time
30 min
Cook time
1 hr 55 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
10 Ounce(oz)  frozen cut green beans, thawed
10 Ounce(oz)  frozen peas, thawed
1   bay leaf
1/2 Teaspoon(t)  pepper, freshly ground, or to taste
2 Teaspoon(t)  kosher salt
2 Cup(c)  reduced sodium, defatted beef broth
1 Pound(lb)  small rutabaga, peeled and cubed
1 Pound(lb)  large potatoes, cut into 2 inch pieces
3   large carrots, cut into 1 inch rounds
3   celery ribs, cut into 1 inch pieces
1/4 Cup(c)  red wine
2 Clove(clv)  garlic, chopped
3 Cup(c)  onions, sliced
2 Tablespoon(T)  unbleached, all purpose white flour
2 Teaspoon(t)  vegetable oil
1 Pound(lb)  lean beef chuck, trimmed of fat and cut into 1 inch pieces


Heat the oil in a large, preferably nonstick pot.  Dust the cubes of beef with the flour and brown them on all sides.  Remove the beef to a plate.  Add the onions and garlic to the pot.  Stir and scrape up bits of flour.  Cook until the onions begin to turn golden.  Keep covered between stirrings to capture moisture from the vegetables, but if that is not enough to keep them from sticking, add a little bit of the wine.  Once the onions are golden, stir in any remaining flour.  Put the beef back in the pot, along with the celery, carrots, potatoes and rutabaga.  Pour in the wine and broth.  Stir in the salt, pepper, and bay leaf.  Pour in water to come just to the top of the vegetables.  Bring to a boil, reduce to a simmer, cover, and cook for 1 hour.  Remove the lid and continue to simmer for another 30 minutes.  Stir in the peas and beans and cook for 15 minutes longer.  Remove the bay leaf, ladel and serve.

Additional notes

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