Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
617
Calories
35g
Protein
16g
Fat
80g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bottle full-bodied red wine
- 1/2 cup cognac
- 5 large garlic cloves, chopped
- 1 yellow onion, chopped
- 1 bay leaf
- 3 or 4 fresh rosemary sprigs
- 1/2 tsp. peppercorns
- 1/2 tsp. whole cloves
- 1 eye of round beef roast, 4 1/2 to 5 lb.
- Coarse salt and freshly ground pepper, to taste
- 1 1/2 cups beef stock
- 8 to 10 garlic cloves, unpeeled
- 6 small onions, each 2 inches in diameter,
- peeled but left whole
- 3 turnips, peeled and quartered
- 3 large carrots, peeled and cut into 2-inch
- chunks
- 3 parsnips, peeled and cut into 2-inch chunks
- 6 Yukon Gold or other yellow-fleshed potatoes,
- cut lengthwise into sixths
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes