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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chuck into 1 inch cubes. Mix flour, salt and pepper. Roll meat cubes in flour mixture. Heat vegetable shortening in a Dutch oven or other heavy large saucepan.Brown meat cubes on all sides.Add remaining ingredients. Cover tightly and simmer 1 to 1 1/2 hours or until beef is tender. Stir occasionally during cooking.Add water, if necessary, to keep stew from sticking,.If needed,add salt and pepper to taste. | 2. Serve sprinkled with additional finely chopped parsley and boiled potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3	lbs	boneless	1904.0043	4.216	287.3687	82.5522
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
vegetable shortening	1/3	cup		615.0	0.0	0.0	68.3333
onion	6		peeled quartered	360.0	84.06	9.9	0.9
garlic clove	2		chopped	-	-	-	-
beef broth	1	can	condensed	-	-	-	-
dark beer	1	bottle		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
bay leaf	1			-	-	-	-
thyme	1/2	teaspoon	crumbled	0.40399999999999997	0.0978	0.0222	0.0067

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