Preheat oven to 325 degrees F.
Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat.
Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
Add the stock, bay leaves, and thyme to the pan. Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil. Bake until tender, about 3 1/2 to 4 hours.
Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve.
Serve with Portobello Mushrooms and Lentils.
Portobello Mushrooms:
Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
Lentils:
Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	776.57 Kcal (3251 kJ)
Calories from fat	256.44 Kcal
		% Daily Value*
Total Fat	28.49g	44%
Cholesterol	69.01mg	23%
Sodium	713.31mg	30%
Potassium	1139.66mg	24%
Total Carbs	70.82g	24%
Sugars	9.17g	37%
Dietary Fiber	16.71g	67%
Protein	37.06g	74%
Vitamin C	18.8mg	31%
Vitamin A	0.3mg	10%
Iron	1361.6mg	7564%
Calcium	78.4mg	8%

Amount Per 100 g
Calories	120.5 Kcal (505 kJ)
Calories from fat	39.79 Kcal
		% Daily Value*
Total Fat	4.42g	44%
Cholesterol	10.71mg	23%
Sodium	110.69mg	30%
Potassium	176.84mg	24%
Total Carbs	10.99g	24%
Sugars	1.42g	37%
Dietary Fiber	2.59g	67%
Protein	5.75g	74%
Vitamin C	2.9mg	31%
Iron	211.3mg	7564%
Calcium	12.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.1

Points
17

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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