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Rustic Slow Cooker Stew

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)167.5441
Energy (kCal)3382.7867
Carbohydrates (g)502.8161
Total fats (g)82.5146
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 360 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain. | 2. In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions. | 3. Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stew meat 3 pounds 1347.1709 106.8211 60.0103 75.2511
    salt pepper to taste 201.7338 0.0 44.8801 1.1333
    beef broth 2 cans 60.9 0.348 9.918 1.9140000000000001
    beef consomme 1 can condensed 34.1 0.992 7.812 0.0
    burgundy wine 2 cups 201.7338 0.0 44.8801 1.1333
    water 1 cup 0.0 0.0 0.0 0.0
    mustard seed 1 teaspoon ground 10.16 0.5618 0.5216 0.7248
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    red potato 5 cut 1587.5752 360.6064 42.8645 3.1752
    baby carrot 1/2 pound 79.3788 18.688 1.4515 0.2948
    pearl onion 1/2 pound peeled 201.7338 0.0 44.8801 1.1333
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    water 1 tablespoon 0.0 0.0 0.0 0.0

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



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