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Low-Fat Burgundy Beef & Vegetable Stew

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.6488
Energy (kCal)1238.1408
Carbohydrates (g)18.488
Total fats (g)59.3236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat from beef, cut into 1-inch pieces. | 2. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally. | 3. Pour off drippings. | 4. Season with thyme, salt and pepper. | 5. Stir in broth, wine and garlic. Bring to boil; reduce heat to low. | 6. Cover tightly and simmer 1 1/2 hours. | 7. Add carrots and onions. | 8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. | 9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. | 10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef eye 1 1/2 1/2 round 1013.2023 0.0 143.9563 44.6761
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    thyme leaf 1 teaspoon dried - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    beef broth 1 can 30.45 0.174 4.959 0.9570000000000001
    burgundy wine 1/2 cup - - - -
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    baby carrot 5 1/2 cups - - - -
    pearl onion 1 cup - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sugar snap pea 1 package frozen - - - -

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



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