You are here

Dauphiny Pot Roast

French.Recipes's picture
  Stewing steak 1 Pound
  Garlic 2 Clove (10 gm)
  Onions 5 Ounce
  Red wine 1 Cup (16 tbs)
  Carrots 9 Ounce
  Oil 2 Tablespoon

Cut the beef into large chunks, and put it in a casserole or fireproof dish with salt, pepper, garlic and quartered onions.
Cover with red wine.
Meanwhile scrape and dice the carrots, and fry them in oil.
When they have browned, let them cool a little before adding them to the contents of the casserole.
Leave to macerate for 12 hours.
Then bring the contents of the casserole to the boil, reducing the heat as soon as boiling point is reached.
Cook gently for 5 hours, with the casserole covered all the time, either on top of the fire over an asbestos mat or in the oven.
Serve just as it is.
This dish can be very successfully reheated.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 391 Calories from Fat 198

% Daily Value*

Total Fat 22 g34%

Saturated Fat 6.8 g34.2%

Trans Fat 0 g

Cholesterol 53.3 mg17.8%

Sodium 104.8 mg4.4%

Total Carbohydrates 12 g4%

Dietary Fiber 2.4 g9.8%

Sugars 4.6 g

Protein 24 g48.4%

Vitamin A 213.1% Vitamin C 11.9%

Calcium 6.1% Iron 11%

*Based on a 2000 Calorie diet

Dauphiny Pot Roast Recipe