RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	186.0999
Energy (kCal)	1018.2917
Carbohydrates (g)	44.2102
Total fats (g)	6.6316
Fatty acids, total saturated 20:0 (g)	0.0014
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1924
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0119
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4801
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0147
Riboflavin (mg)	1.5801
Tocopherol, beta (mg)	0.0128
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1096
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4297
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3824
Proline (g)	0.1699
Fatty acids, total polyunsaturated 18:1 t (g)	0.0110
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.5465
Adjusted Protein (g)	0.0000
Cystine (g)	0.1362
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	155.2727
Copper, Cu (mg)	2.5253
Maltose (g)	0.0000
Zinc, Zn (mg)	10.2191
Total lipid (fat) (g)	6.6316
Vitamin K (phylloquinone) (g)	51.4182
Cholesterol (mg)	460.2144
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0210
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.1180
Folate, total (g)	239.3258
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0010
Vitamin A, IU (IU)	22757.5492
Energy (kcal)	1018.2917
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1810
Fatty acids, total saturated 14:1 (g)	0.0019
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0589
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2090
Sugars, total (g)	14.8270
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0967
Vitamin C, total ascorbic acid (mg)	37.2980
Lutein + zeaxanthin (g)	631.8810
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2998
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2327
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	244.3002
Fatty acids, total saturated 16:0 (g)	1.2181
Carbohydrate, by difference (g)	44.2102
Vitamin D (IU)	0.0000
Fructose (g)	3.3393
Fluoride, F (g)	10.2893
Aspartic acid (g)	0.8832
Tyrosine (g)	0.1281
Potassium, K (mg)	3353.0916
Fatty acids, total saturated 12:0 (g)	0.0055
Vitamin A, RAE (g)	1364.1311
Serine (g)	0.1831
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2042
Fatty acids, total trans-polyenoic 22:4 (g)	0.0016
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0006
Fatty acids, total saturated 14:0 (g)	0.0382
Histidine (g)	0.1138
Isoleucine (g)	0.1959
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	12.8718
Water (g)	1128.2336
Fatty acids, total saturated 8:0 (g)	0.0013
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0022
Carotene, beta (g)	10883.4150
Sodium, Na (mg)	882.3047
Iron, Fe (mg)	14.4466
Energy (kJ)	4256.6126
Ash (g)	14.5960
Caffeine (mg)	0.0000
Glycine (g)	0.1693
Fatty acids, total trans-polyenoic (g)	0.0029
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9193
Fatty acids, total polyunsaturated (g)	2.2170
Vitamin E (alpha-tocopherol) (mg)	5.7111
Sucrose (g)	6.5757
Vitamin B-6 (mg)	1.7776
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3020
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0030
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.5100
Starch (g)	13.2979
Pantothenic acid (mg)	1.0860
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0018
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.3317
Folate, food (g)	239.3258
Fatty acids, total saturated 20:1 (g)	0.0069
Fatty acids, total monounsaturated (g)	1.3767
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3358
Fatty acids, total polyunsaturated 16:1 t (g)	0.0009
Fatty acids, total polyunsaturated 17:0 (g)	0.0032
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0261
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	625.7246
Fatty acids, total polyunsaturated 16:1 c (g)	0.0388
Fatty acids, total saturated (g)	1.7049
Vitamin B-12 (g)	9.1619
Calcium, Ca (mg)	1209.8036
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.4865
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2557
Glutamic acid (g)	1.2517
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	4450.6980
Vitamin E, added (mg)	0.0000
Retinol (g)	272.8006
Leucine (g)	0.2881
Folate, DFE (g)	238.5258
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0029
Fiber, total dietary (g)	9.7860
Tryptophan (g)	0.0634
Threonine (g)	0.3514
Fatty acids, total polyunsaturated 18:1 c (g)	0.4439
Manganese, Mn (mg)	0.7564
Protein (g)	186.0999
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1851
Betaine (mg)	1.0254
Phosphorus, P (mg)	1809.7707
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 325 degrees F. | 2. Brown the foured and seasoned beef in the hot bacon fat. | 3. Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil. | 4. Reduce heat and simmer for 10 minutes. | 5. Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and bake for 2 hours. | 6. Remove and cool then place in fridge. | 7. Let sit overnight in the fridge and warm the next day for best results. Lovely served as is or over steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2		diced fried	18.08	0.1512	1.2752	1.3544
stewing beef	2		cut	806.9352	0.0	179.5204	4.5333
carrot	1	cup	sweet diced	52.48	12.2624	1.1904	0.3072
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
onion	1	cup	chopped	64.0	14.944	1.76	0.16
potato	1/2	cup	diced	57.75	13.1175	1.5375	0.0675
ketchup	2	tablespoons		806.9352	0.0	179.5204	4.5333
red wine	3	cups		-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	2			806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Nana's Burgundy Beef