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Ethiopian Beef Stew in Berbere Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4187
Energy (kCal)621.3428
Carbohydrates (g)60.3037
Total fats (g)37.5401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F. | 2. Melt butter on stove top in roasting pan. | 3. In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes. | 4. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute. | 5. Add tomatoes and wine. | 6. Cover, bring to a "medium" simmer. | 7. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out. | 8. Stew is done when meat can be easily pierced with a fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    butter 1/4 cup 342.0 15.714 10.686 28.8
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    cinnamon 1/2 teaspoon - - - -
    cardamom 1/2 teaspoon 3.11 0.6847 0.1076 0.067
    clove 1/3 teaspoon ground 1.9180000000000001 0.4587 0.0418 0.091
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413
    tomato 14 ounces crushed 91.2854 20.2415 4.7627 0.7938
    red wine 1/4 cup - - - -
    beef stew meat 1/4 112.2642 8.9018 5.0009 6.2709

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



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