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Beef and Beer Stew

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.6131
Energy (kCal)1831.4376
Carbohydrates (g)119.2854
Total fats (g)82.1866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot. | 2. Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it. | 3. Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean. | 4. Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like. | 5. Bring the mixture to a boil. | 6. Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.) | 7. Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own. | 8. Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally. | 9. If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.) | 10. Serve with rice, or as is if you have added a lot of potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 3 chopped 132.0 30.822 3.63 0.33
    stewing beef 1 cubed 403.4676 0.0 89.7602 2.2667
    white flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    cooking oil 2 tablespoons - - - -
    beer 12 ounces 930.72 12.6336 47.04 75.7008
    lamb stock cube 1 403.4676 0.0 89.7602 2.2667
    water 1 cup 0.0 0.0 0.0 0.0
    vegetable stock cube 1 403.4676 0.0 89.7602 2.2667
    water 1 cup 0.0 0.0 0.0 0.0
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    nutmeg 1 tablespoon ground 36.75 3.4503 0.4088 2.5417
    black pepper ground - - - -
    salt - - - -
    string bean 1 packet cut 403.4676 0.0 89.7602 2.2667
    carrot 1 packet sliced - - - -
    potato 5 cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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