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Paul Lynde Beef Vegetable Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9744
Energy (kCal)453.3756
Carbohydrates (g)105.0487
Total fats (g)1.6316
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Layer the above in dutch oven. | 2. Bake at 250 degrees for 6 to 8 hours. | 3. Stir after the first hour and then every hour or so thereafter. | 4. Potatoes are optional Give them about 3 hours to cook (good size pieces). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    meat 2 -3 lb lean 0.0 0.0 0.0 0.0
    carrot 1 can sliced drained 78.6807 18.3844 1.7847 0.4606
    green bean 1 can drained 46.4768 10.4498 2.7436 0.3298
    pea 1 can drained sweet 61.7091 11.093 4.1139 0.2939
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    french onion soup 1 can - - - -
    white wine 1/2 cup - - - -
    tapioca 4 tablespoons 136.04 33.7022 0.0722 0.0076
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    bay leaf 2 -3 - - - -

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



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