慢炖锅百里香炖牛肉

Ingredients

  • 4磅(1800克)烤牛臀肉
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)新鲜胡椒粉
  • 4个中等大小的土豆,四分切瓣
  • 4个中等大小的红萝卜,切成2英寸(5厘米)大小
  • 2个中等大小的洋葱,四分切瓣
  • 1/2杯(118毫升)牛肉汤
  • 4个蒜瓣,拍碎去皮
  • 3棵新鲜的百里香

Directions

  1. 用盐和胡椒将烤肉调味。
  2. 在慢炖锅底加入一半量的土豆、胡萝卜、洋葱和大蒜。将烤制好的烤肉放在蔬菜上面。
  3. 加入剩下的蔬菜。撒在烤肉周围。
  4. 将牛肉汤浇到烤肉和蔬菜上。
  5. 撒上洋葱拌汤。
  6. 上面盖上新鲜的百里香。
  7. 盖上盖子,并以高档慢炖5小时,或以低档慢炖8小时,直到内部温度至少为70°C,达到七八成熟。

份量:12

营养标示:(基于个人份量:(8盎司/230克)
  • 热量:350  •  总脂肪:16g  •  饱和脂肪:6g  •  胆固醇:95mg  •  钠:500mg  •  碳水化合物:16g  •  膳食纤维:2g  •  糖:3g  •  蛋白质:33g

有关安全内部烹饪温度的更多信息,请访问 www.foodsafety.gov。

RECIPE TAGS

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