This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. Brenda Ryan, Marshall, Missouri.
1 inch Boneless beef chuck roast or venison roast , cut into 1 cubes
1.5 teaspoon Salt, Divided
0.5 teaspoon Coarsely ground pepper, divided
2 cup Chopped carrots
1.5 cup Chopped Onion
12 Garlic Cloves, Crushed
1 tablespoon Tomato paste
1 cup Dry red wine
1 can Diced Tomatoes
0.5 cup Beef broth
1 teaspoon Chopped Fresh Rosemary
1 teaspoon Chopped Fresh Thyme
1 Bay leaf
dash Ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional
Nutrition value
76
calories per serving
2 g Fat4 g Protein5 g Carbs5 g FiberOther
Current Totals
2 g Fat
4 g Protein
5 g Carbs
5 g Fiber
MacroNutrients
Carbs
5 g
Protein
4 g
Fiber
5 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
72 mg
Iron
3 mg
Vitamin A
1235 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
3 mg
Phosphorus
43 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment