Braised Beef and Onions


epicurious
120 mins (prep 15)
5 ingredients
makes 8 servings
Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

Categories:  quick-&-easy , winter , american , fall , french ,
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Ingredients

  • 2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
  • 2 teaspoons ground allspice
  • 1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
  • 6 large garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • special equipment: heavy-duty foil

Nutrition

Serving Size (86.3 g)
Servings 8
Amount per Serving
Calories 34.02 Calories from Fat 0.81
% Daily Value *
Total Fat 0.09g 1.05%
Saturated Fat 0.04g 1.43%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 3.4mg 1.13%
Total Carbohydrate 7.94g 21.18%
Dietary Fiber 1.45 g 46.27%
Sugars 3.61 g %
Protein 0.94g 14.97%
Vitamin A 1.7IU% Vitamin C 6.29mg%
Calcium 19.56mg% Iron 0.18mg%
*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:
ground allspice, large garlic cloves, finely chopped fresh flat-leaf parsley, special equipment
 

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