Last modified on: November 6th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 4 hours | 4 hours 45 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
6,000 Kcal or 25,121 Kj | 345 gr | 43 gr | 400 gr |
300 % | 133 % | 4 % | 61 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
9 % | 4 % | <1 % | 2 % |
![]() | Beef : You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Taos hotpot, Upside-down Parmentier, Two-stage beef chuck , Carbonnade, ... All |
![]() | Red wine: You can check-out other recipes which use it, like for example: Upside-down Parmentier, Roscoff loaf, Beef braised in reduced red wine, Two-stage beef chuck , Coq au vin, ... All |
![]() | Sage: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Duo of slow-cooked pork, Roast Brussels sprouts with sage and lemon, Ratatouille, Beef braised in reduced red wine, ... All |
![]() | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with tomatoes and pesto, Salmon marinated like herring, Little vegetable omelettes, Roast beef "like they do it in Santa Fe", Stuffed tomatoes and courgettes, ... All |
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