2 teaspoon s beef bouillon dissolved in 2 cups water
1 large can (28-32 oz.) cut tomatoes
1/2 teaspoon cinnamon
1 Tablespoon capers
1 whole roasted red pepper, cut up (jarred is OK)
1/2 teaspoon ground black pepper (or more to taste)
2 teaspoon s dry parsley
3 large carrots, large dice
1 large potato, large dice
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Let's Make It
Using some of the salt, season meat on both sides. Dredge in flour and tap off excess.
Put oil into Dutch oven and heat, add meat, searing on both sides (do not cook completely). Remove from pot.
Add onions, celery and a pinch of salt and cook till translucent. Add garlic. Add wine to deglaze, then bouillon stock & tomatoes. Add cinnamon, capers, red peppers, black pepper, parsley & remaining salt. Return meat to pot. Cover and simmer for about 60 minutes.
Add carrots & potatoes. Cover and simmer until carrot & potatoes are cooked. Remove meat and de-bone. Return meat to pot. Serve in bowl!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.