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Ingredients
- 20 sm. white onions
- Butter or possibly extra virgin olive oil
- 3 or possibly 4 lbs. beef stew meat
- 6 ounce salt pork or possibly bacon, blanched, optional
- 2 c. beef bouillon
- 2 c. red wine
- Spices: parsley, bay leaves, thyme
- Salt to taste
- Pepper to taste
- 1 pound carrots, peeled and cut
- 1/2 pound mushrooms, washed
Directions
- In a heavy pan, heat butter; add in onions and brown. Remove onions and set aside.Cut meat into cubes, brown and sprinkle on flour. Stir. Add in bouillon and 2 cups red wine. Put in onions and spices. Add in carrots and mushrooms. Cover and cook slowly for 2 hrs. Serve with crusty French bread, perhaps endive salad and dessert.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4596g | |
| Calories 3952 | |
| Calories from Fat 2095 | 53% |
| Total Fat 232.81g | 291% |
| Saturated Fat 91.77g | 367% |
| Trans Fat 0.0g | |
| Cholesterol 411mg | 137% |
| Sodium 10995mg | 458% |
| Potassium 7468mg | 213% |
| Total Carbs 284.16g | 76% |
| Dietary Fiber 52.4g | 175% |
| Sugars 94.35g | 63% |
| Protein 114.89g | 184% |
