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Beef and Carrot Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)215.602
Energy (kCal)2593.7004
Carbohydrates (g)313.9124
Total fats (g)52.4411
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours. | 2. Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 2 crushed - - - -
    onion 1 diced 64.0 14.944 1.76 0.16
    celery rib 2 diced - - - -
    beef 1 3/4 cut lean 928.2021 0.0 183.0224 21.3407
    beef stock 13 1/2 ounces 260.2483 28.3594 9.6062 12.2853
    red wine 3/4 cup - - - -
    bay leaf 2 - - - -
    flour 1 3/4 3/4 1011.99 221.5594 16.4518 3.9263
    carrot 4 cubed 209.92 49.0496 4.7616 1.2288
    salt black pepper ground - - - -

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



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