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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each onion into 8 wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on. | 2. Heat a large non stick pan, add the ground beef and fry quickly, stirring all the time until evenly browned. | 3. Crumble in the stock cubes and mix well. | 4. Add the vegetables, stir them in and add 3 3/4 cups boiling water from the kettle. Bring to the boil. | 5. Reduce the heat, cover and simmer for 25-30 mins until the vegetables are tender. Stir in the baked beans and worcestershire sauce and heat through. Taste and season if necessary. | 6. Ladle into bowls and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			128.0	29.888	3.52	0.32
carrot	10	ounces		116.2329	27.1588	2.6365	0.6804
potato	2 1/4			-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
bean	1	can	baked	80.0	11.3103	11.5862	1.3793
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0

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