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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use a pressure cooker. Seal the meat in a small amount of oil, add onions, garlic, bay leaf marmite and stock. Bring to pressure then turn off the heat and leave the pressure cooker on the stove and allow to come to normal pressure so that you can remove the lid. Do not remove the pressure manually. | 2. Add the tomatoes, potatoes and other vegetables except the peas, stir well then pour the lentils over the top. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. You have been warned! | 3. Pressurize the cooker again, and again allow to come to normal pressure. | 4. Test to check that the vegetables are cooked; if not, re-pressurize. | 5. Add frozen vegetables and season to taste with salt and pepper. | 6. Stir well and re-heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck steak	1	lb		725.335	0.0	96.6056	37.5814
onion	2			88.0	20.548000000000002	2.42	0.22
garlic clove	4		crushed	-	-	-	-
bay leaf	1			-	-	-	-
marmite	1	teaspoon		-	-	-	-
stock	1/4			42.84	4.6683	1.5813	2.0223
tomato	1	pint	crushed	-	-	-	-
potato	4			-	-	-	-
carrot	2			59.04	13.7952	1.3392	0.3456
celery	3	sticks		-	-	-	-
corn kernel	1	cup	frozen	184.71	36.4767	5.1042	2.0022
red lentil	1/2	cup		343.68	60.576	22.9536	2.0832
vegetable		cups		-	-	-	-
leek				-	-	-	-
rutabaga				-	-	-	-
parsnip				-	-	-	-
green pepper				-	-	-	-
green bean				-	-	-	-

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