Braise beef in red wine with aromatics until fork-tender. Serve with glazed carrots and onions.
Summed from the raw ingredients as listed, for one of 4 servings. Any cooking that drives off water — braising, roasting, simmering — concentrates them, so a cooked serving weighs less than what went into it and reads higher per gram than these figures. Optional ingredients are not counted (Parsley, Thyme).