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Slow-Cooker Provencal Beef Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.7014
Energy (kCal)1604.5183
Carbohydrates (g)65.7185
Total fats (g)89.1542
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot. | 2. Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker. | 3. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. | 4. Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    chuck roast 1 1/2 boneless trimmed cut 1224.0028 0.0 130.4243 78.0642
    kosher salt 1 1/2 1/2 divided - - - -
    black pepper 1/2 teaspoon ground divided 2.8865 0.7354 0.1195 0.0375
    purpose flour 2 tablespoons - - - -
    onion 2 cut 88.0 20.548000000000002 2.42 0.22
    garlic clove 8 crushed - - - -
    red wine 1/4 cup - - - -
    beef broth 1 cup low-sodium fat free 16.8 0.096 2.736 0.528
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    bay leaf 3 - - - -
    thyme sprig 3 - - - -
    tomato 1 can diced drained 62.068999999999996 13.7631 3.2384 0.5397
    zucchini 3 cups sliced - - - -
    carrot 2 cups sliced 104.96 24.5248 2.3808 0.6144

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



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