|Chuck roast||4 Pound|
|Beef fat/Oil||3 Tablespoon|
|Onions||5 , coarsely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Onion stuck with cloves||1 (3 cloves)|
|Canned consomme/Bouillon||10 Ounce (1 can)|
|Tomato paste||2 Tablespoon|
|Corn starch||2 Tablespoon|
Cut meat into cubes.
Discard fat and bone.
Heat fat in a deep Dutch oven and add meat a layer at a time.
When each layer is well browned, lift out.
Add onions and garlic and stir-fry 2 or 3 minutes.
Return meat to the pan and add all remaining ingredients except cornstarch and flour.
Stir to dissolve brown bits and cover.
Simmer on top heat or in the oven at 350F until meat is almost tender.
Drain and chill meat and stock separately.
Discard bay leaves and cloves.
Scrape fat from the stock.
Heat stock and add a smooth mixture of cornstarch, flour and 1/2 cup cold water, broth or wine.
Stir until thickened.
Season to taste.
We like salt and freshly ground pepper, a tablespoon brown sugar and a few shakes steak sauce.
Stir in the meat mixture, then chill and freeze.
Serving size: Complete recipe
Calories 3709 Calories from Fat 1245
% Daily Value*
Total Fat 138 g212.5%
Saturated Fat 56.9 g284.5%
Trans Fat 0 g
Cholesterol 1028.9 mg343%
Sodium 3275.1 mg136.5%
Total Carbohydrates 152 g50.7%
Dietary Fiber 17 g68.1%
Sugars 38.7 g
Protein 421 g843%
Vitamin A 12% Vitamin C 122.4%
Calcium 54.5% Iron 239.6%
*Based on a 2000 Calorie diet