RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.756
Energy (kCal)	457.1011
Carbohydrates (g)	45.3058
Total fats (g)	28.5507
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3069
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.4129
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6903
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1583
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.3568
Proline (g)	0.5240
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	4.5359
Glucose (dextrose) (g)	8.3527
Adjusted Protein (g)	0.0000
Cystine (g)	0.1752
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.1705
Copper, Cu (mg)	0.8819
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0847
Total lipid (fat) (g)	28.5507
Vitamin K (phylloquinone) (g)	34.5008
Cholesterol (mg)	32.7680
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.6000
Folate, total (g)	90.8185
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	584.4120
Energy (kcal)	457.1011
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3291
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.9072
Methionine (g)	0.2701
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.7866
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	13.7600
Lutein + zeaxanthin (g)	117.2200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6991
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	93.6154
Fatty acids, total saturated 16:0 (g)	4.7236
Carbohydrate, by difference (g)	45.3058
Vitamin D (IU)	40.8233
Fructose (g)	1.9350
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.3779
Tyrosine (g)	0.4561
Potassium, K (mg)	1051.8847
Fatty acids, total saturated 12:0 (g)	0.3575
Vitamin A, RAE (g)	116.8400
Serine (g)	0.6869
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6084
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.3236
Histidine (g)	0.3221
Isoleucine (g)	0.5312
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	11.0269
Water (g)	341.0507
Fatty acids, total saturated 8:0 (g)	0.1423
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	127.2840
Sodium, Na (mg)	49.9876
Iron, Fe (mg)	2.1565
Energy (kJ)	1907.6085
Ash (g)	3.7848
Caffeine (mg)	0.0000
Glycine (g)	0.7625
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	6.5365
Fatty acids, total polyunsaturated (g)	6.8499
Vitamin E (alpha-tocopherol) (mg)	0.4143
Sucrose (g)	1.4850
Vitamin B-6 (mg)	0.9342
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	0.9072
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5605
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.8848
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5033
Folate, food (g)	90.8185
Fatty acids, total saturated 20:1 (g)	0.0201
Fatty acids, total monounsaturated (g)	9.1848
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.8332
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.0466
Vitamin B-12 (g)	0.0013
Calcium, Ca (mg)	169.2954
Fatty acids, total saturated 10:0 (g)	0.3194
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7275
Glutamic acid (g)	3.2417
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	105.4720
Leucine (g)	0.9311
Folate, DFE (g)	90.8185
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	11.3129
Tryptophan (g)	0.1714
Threonine (g)	0.5819
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.2739
Protein (g)	12.7560
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.6407
Betaine (mg)	0.1500
Phosphorus, P (mg)	534.3330
Tocopherol, gamma (mg)	0.0106

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Line the bottom of a crockpot with onion and mushroom slices. | 2. In a large skillet, melt butter over medium heat. Add oil. | 3. Add beef to skillet, taking care not to crown the pan. Brown on all sides, in batched if necessary. Remove beef to crockpot, layering over onion. | 4. Add flour to skillet and brown, stirring regularly, until mixture is light brown. Add garlic slices, wine and beef soup base. Bring to a simmer, stirring constantly. | 5. Pour wine mixture over beef in crock. If needed, add water to crock until beef is covered and crock is at least half full. | 6. Tie herb mixture together with twine or make a bouquet garni with cheesecloth. Add to crock, tucking into liquid. | 7. Cover and cook on low 6-8 hours or high 4-6 hours. | 8. Just before serving, stir in 2 teaspoons fresh lemon juice. Taste broth and correct seasonings to taste. | 9. Serve in shallow bowls, over noodles or mashed potatoes if desired. Sprinkle with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		halved sliced	60.0	14.01	1.65	0.15
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
butter	2	tablespoons		171.0	7.857	5.343	14.4
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
garlic clove	3		sliced	-	-	-	-
burgundy wine	2	cups		-	-	-	-
beef base	1	tablespoon		-	-	-	-
water				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
celery leaf	2	sprigs		-	-	-	-
thyme	1	sprig		-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
bay leaf	1			-	-	-	-
lemon juice				-	-	-	-
parsley				0.72	0.1266	0.0594	0.0158

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

Cooking in progress....

Crockpot Beef Burgundy