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Curried Beef and Potato Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)218.1045
Energy (kCal)2035.4915
Carbohydrates (g)273.1725
Total fats (g)8.1916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 4 or 5 quart electric slow cooker, mix together all the ingredients except the peas. | 2. Cover and cook on the low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. | 3. Stir in the peas, cover, and cook 15 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stew meat 2 lbs boneless cut 806.9352 0.0 179.5204 4.5333
    red potato 2 lb peeled cut 635.0301 144.2425 17.1458 1.2701
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    mango chutney 3/4 cup 74.25 18.5378 1.0148 0.4702
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    water 1 cup 0.0 0.0 0.0 0.0
    beef bouillon granule 1 teaspoon 806.9352 0.0 179.5204 4.5333
    madras curry powder 1 1/2 - 2 tablespoons 806.9352 0.0 179.5204 4.5333
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    salt 1/2 teaspoon - - - -
    green pea 2 cups thawed frozen 234.9 41.905 15.718 1.16

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



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