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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the bacon until it is browned. | 2. Brown the stew meat in the fat the bacon has rendered adding olive oil as needed. | 3. Brown the carrot and onion. | 4. Add the wine, beef stock, bay leaf, thyme, orange peel, tomato, tomato paste and garlic. | 5. Simmer for 3 - 4 hours or until the stew meat is tender. | 6. Add salt and pepper to taste. | 7. Add the potatoes. | 8. Mix the flour and butter and add to the stew. | 9. Cook on high until the potatoes are cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	ounces		709.3043	2.1772	21.4662	67.5115
olive oil				-	-	-	-
beef stew meat	4			1796.2279	142.4282	80.0138	100.3348
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
onion	2	cups	sliced	128.0	29.888	3.52	0.32
red wine	3	cups		-	-	-	-
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
bay leaf	1		imported	-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
orange peel	2	inches		-	-	-	-
tomato	1		cut	32.76	7.0798	1.6016	0.364
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
garlic clove	3			-	-	-	-
salt pepper				-	-	-	-
potato	4			-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
butter	2 1/2	tablespoons	melted	213.75	9.8212	6.6788	18.0

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