Beef in Red Wine
300 mins (prep 60, cooking 240)
23 ingredients
6 servings
This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato.

Categories:  stew , main-dish , beef , meat , roast-beef ,
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Serving Size (234.35 g)
Servings 6
Amount per Serving
Calories 224.38 Calories from Fat 81.9
% Daily Value *
Total Fat 9.1g 84.02%
Saturated Fat 2.93g 88.01%
Trans Fat 0.29g %
Cholesterol 10.6mg 21.2%
Sodium 442.9mg 110.72%
Total Carbohydrate 10.68g 21.37%
Dietary Fiber 1.46 g 35.13%
Sugars 2.7 g %
Protein 1.17g 14.04%
Vitamin A 2851.71IU% Vitamin C 2.34mg%
Calcium 27.52mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless beef roast, fresh ground black pepper, small white onions, fresh parsley, fresh parsley, lean bacon, beef knuckle, fresh parsley, beef bouillon