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Ingredients
- 20 g dried mushrooms
- boiling water, for soaking
- 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
- 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
- 1 brown onion (approx. 150 g), cut into quarters
- 1 garlic clove
- 50 g extra virgin olive oil
- 1000 - 1200 g beef bolar blade roast, cut or trussed into a square shape
- 100 g dry white wine
- 100 g water, plus an extra 1 tablespoon
- 1 tbsp Vegetable stock paste (see Tips)
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 500 - 600 g mixed vegetables (e.g. potato, pumpkin, green beans, broccolini), cut into pieces (3-4 cm)
- 1 tbsp cornflour (optional)
- Nutrition
- per 1 portion
- Calories
- 1923.5 kJ / 458 kcal
- Protein
- 48.9 g
- Carbohydrates
- 16.5 g
- Fat
- 19.5 g
- Saturated fat
- 5.4 g
- Fiber
- 10.4 g
- Sodium
- 400.5 mg
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