Ingrédients pour Beef And Port Hot Pot
- 2 tablespoons olive oil
- 1.5 lbs beef stew meat
- 2 sprigs fresh thyme, 2 sprigs fresh rosemary, fresh parsley (optional)
- 1 cup ruby port wine
- 4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 lb potatoes
- 1 lb parsnips
- 1 lb carrots
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Comment préparer Beef And Port Hot Pot
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Add 1.5 lbs of beef stew meat, cut into 1-inch cubes, and cook, turning occasionally, for 5-7 minutes until browned on all sides.
- Tie 2 sprigs of fresh thyme and 2 sprigs of fresh rosemary together with kitchen twine to create a herb bouquet. Add to the pot.
- Pour in 1 cup of ruby port wine, 4 cups of beef stock, and 1 tablespoon of Worcestershire sauce. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally. Add 1 lb potatoes (peeled and cubed), 1 lb parsnips (peeled and cubed), and 1 lb carrots (peeled and chopped) to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the beef and vegetables are tender.
- Remove the herb bouquet. Before serving, slice the beef and spoon the vegetables and pan juices over the top. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
35g
Fat
33g
Carbs
16g
