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Bucks County Beef Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)196.1505
Energy (kCal)1916.4692
Carbohydrates (g)181.2388
Total fats (g)45.4438
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil over medium heat in dutch oven. Add beef; brown on all sides. Add bouillon cube, salt, bay leaf, and thyme. Add 4 cups of the water. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Add to stew. Bring to a boil, stirring constantly; boil 1 minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    beef stew meat 2 cut 806.9352 0.0 179.5204 4.5333
    beef bouillon cube 1 0.35 0.002 0.057 0.011000000000000001
    salt 2 teaspoons - - - -
    bay leaf 1 - - - -
    thyme leaf 1/4 teaspoon crushed dried 806.9352 0.0 179.5204 4.5333
    water 4 1/2 cups 0.0 0.0 0.0 0.0
    carrot 6 cut 314.88 73.5744 7.1424 1.8432
    white onion 12 336.0 78.456 9.24 0.84
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016

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



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