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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat the beef cubes in the seasoned flour. | 2. Heat the oil in a large casserole dish. | 3. The dish must be flame proof. | 4. Add the bacon pieces and fry until they are crisp. | 5. Transfer them to kitchen towels to drain. | 6. Add the onion, garlic and celery to the casserole and fry until the onion is soft. | 7. Add the beef cubes and fry until evenly browned. | 8. Stir in the marjoram and bacon, and pour over the wine and stock. | 9. Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes. | 10. Moisten the meat with a little more stock if it becomes too dry. | 11. The stew is done when the beef is tender and the sauce very thick and dark. | 12. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump steak	2		cut	-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
bacon	6	ounces		709.3043	2.1772	21.4662	67.5115
onion	1		sliced	64.0	14.944	1.76	0.16
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
celery	2	stalks		20.48	3.8016	0.8832	0.2176
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
red wine	1	cup		-	-	-	-
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504

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