Beef Slices on a Bed of Mashed Potato

Name: Beef Slices on a Bed of Mashed Potato
Total time: 3 h 15 min
Yield: 6
Cuisine: European, Italian
Ingredients: 0.25 cup olive oil; 48 ozs Beef (marbled rump roast or similar cut); salt (to taste); freshly ground Black pepper (to taste); 2 yellow onion (chopped); 1 cup carrots (chopped); 1 cup Celery (chopped); 4 cloves minced garlic cloves; 5 cups Barolo (wine); 2 cups Beef stock (plus more as needed); 4 whole cloves; 4 sprigs rosemary (divided); 2 bay leaves; 1 Cinnamon stick

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Health Score:

85 / 100

Difficulty:

moderate

Difficulty

Preparation:

15 min.

Preparation

ready in 3 h. 15 min.

Ready in

Calories:

634

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	634 cal.	(30 %)
Protein	46 g	(47 %)
Fat	28 g	(24 %)
Carbohydrates	13 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	3 g	(10 %)

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more nutritional values

Vitamin A	0.9 mg	(113 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.7 mg	(31 %)
Vitamin K	15.8 μg	(26 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	20.3 mg	(169 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	24 μg	(8 %)
Pantothenic acid	2 mg	(33 %)
Biotin	13.4 μg	(30 %)
Vitamin B₁₂	10.8 μg	(360 %)
Vitamin C	12 mg	(13 %)
Potassium	1,166 mg	(29 %)
Calcium	69 mg	(7 %)
Magnesium	75 mg	(25 %)
Iron	6.9 mg	(46 %)
Iodine	24 μg	(12 %)
Zinc	11.7 mg	(146 %)
Saturated fatty acids	9.6 g
Uric acid	266 mg
Cholesterol	128 mg
Complete sugar	12 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: ¼ cup olive oil; 48 ozs Beef (marbled rump roast or similar cut); salt (to taste); freshly ground Black pepper (to taste); 2 yellow onion (chopped); 1 cup carrots (chopped); 1 cup Celery (chopped); 4 cloves minced garlic cloves; 5 cups Barolo (wine); 2 cups Beef stock (plus more as needed); 4 whole cloves; 4 sprigs rosemary (divided); 2 bay leaves; 1 Cinnamon stick

How healthy are the main ingredients?

Beef carrot Celery olive oil garlic clove rosemary

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Preparation steps

Heat oil over medium-high heat, in a large Dutch oven. Sprinkle beef with salt and pepper. Place the beef in the Dutch oven and brown on all sides. Remove from pan.

Add onions, carrots, celery and cook until caramelized, about 10 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Return beef to pan, add the wine, beef stock, cloves, 2 sprigs rosemary, bay leaves, and cinnamon stick. Bring to a boil. Reduce heat to medium-low, cover and simmer for 2 1/2 to 3 hours, or until meat is tender. Turn the meat occasionally and skim any form the forms on the surface. Add additional beef stock as needed, to keep beef covered.

Remove the meat from the pan and tent with aluminum foil to keep warm.

Strain the cooking liquid into a saucepan. Cook over high heat until the sauce is reduced and thick enough to coat the back of a spoon, approximately 10 minutes. Check seasoning and adjust if necessary.

Slice the beef across the grain. Serve beef on a bed of mashed potatoes; ladle sauce over the top. Snip remaining rosemary sprigs and sprinkle over the beef and potatoes. Serve

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