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Glens of Antrim Irish Stew

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)165.8935
Energy (kCal)2873.865
Carbohydrates (g)64.9887
Total fats (g)214.3471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened. | 2. Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste. | 3. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    lamb 2 cubed 2422.224 0.0 153.1354 195.8645
    onion 1 chopped 60.0 14.01 1.65 0.15
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    purpose flour 1 tablespoon - - - -
    beef stock 1/2 85.68 9.3366 3.1626 4.0446
    tomato puree 2 tablespoons 11.875 2.8062 0.5156 0.0656
    sugar 1/2 tablespoon 27.531 6.8862 0.0 0.0
    potato 2 cubed - - - -
    red wine 1 bottle - - - -
    bouquet garni 1 - - - -
    salt black pepper ground - - - -
    tabasco sauce - - - -

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



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