2 inch 2 medium carrots or parsnips, peeled and cut into 1
1 Large onion, chopped
0.5 inch 1 medium fennel bulb, trimmed and cut into thick wedges
1 teaspoon Dried rosemary, crushed
14 ounce 1 can beef broth
1 cup Dry red wine or beef broth
6 ounce 1 can tomato paste
2 tablespoon Quick cooking tapioca
0.5 teaspoon Ground black pepper
4 Cloves garlic, minced
1 cup Basil leaves, spinach leaves, or torn fresh escarole
Nutrition value
474
calories per serving
26 g Fat49 g Protein10 g Carbs5 g FiberOther
Current Totals
26 g Fat
49 g Protein
10 g Carbs
5 g Fiber
MacroNutrients
Carbs
10 g
Protein
49 g
Fiber
5 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
133 mg
Iron
6 mg
Vitamin A
539 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
1 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
113 mg
Manganese
2 mg
Phosphorus
451 mg
Selenium
32 mcg
Zinc
9 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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
