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Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)205.0516
Energy (kCal)980.6136
Carbohydrates (g)17.034
Total fats (g)5.8008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order. | 2. Layer the potatoes on top of the beef. | 3. Add the salt, pepper, cloves, bay leaf, and saffron. | 4. Pour the wine over and add enough water to cover. | 5. Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours. | 6. Makes 4 servings. | 7. Serve immediately Real Stew. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/2 cup 907.8021 0.0 201.9605 5.1
    green bell pepper 2 seeded sliced 65.6 15.2192 2.8208 0.5576
    onion 1 sliced separated - - - -
    garlic clove 6 chopped 907.8021 0.0 201.9605 5.1
    stewing beef 2 1/4 boneless cut 907.8021 0.0 201.9605 5.1
    potato 1 1/4 boiling peeled cut - - - -
    salt 1 tablespoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    bay leaf 1 - - - -
    saffron thread 1 pinch 907.8021 0.0 201.9605 5.1
    white wine 1 cup - - - -

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



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