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 |
3,000 Kcal or 12,560 Kj | 172 gr | 21 gr | 200 gr |
111 % | 49 % | 1 % | 22 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
6 % | 3 % | <1 % | 1 % |
Beef : You can check-out other recipes which use it, like for example: Upside-down Parmentier, How to cook red meat properly, Boeuf (beef) bourguignon, Two-stage beef chuck , Melt-in-the mouth meat and vegetables in a sealed casserole, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Upside-down Parmentier, Aperitif rolls, Rabbit civet, Coq au vin, Oxtail Parmentier, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Bourguignon potatoes , Celeriac and mushroom gratin, Spaghetti Bolognese, Sausages with baked beans, French style, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Herb salad, Feta and spinach brik pie, Upside-down Parmentier, Ratatouille confite, Beef braised in reduced red wine, ... All |
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