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Peppered Beef Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8701
Energy (kCal)381.6795
Carbohydrates (g)30.4971
Total fats (g)28.3125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess. | 2. Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned. | 3. Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker. | 4. Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sirloin tip roast 1 sirloin - - - -
    purpose flour 1/2 cup - - - -
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    baking potato 2 peeled diced - - - -
    baby carrot 1 package - - - -
    lager beer 2 bottles - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    parsley flake 2 tablespoons dried - - - -
    beef bouillon granule 1 tablespoon - - - -
    black pepper 1 1/2 1/2 ground 8.6595 2.2063 0.3585 0.1125
    bay leaf 4 - - - -
    salt - - - -

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



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