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Stefado of Beef and Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)294.385
Energy (kCal)3650.8772
Carbohydrates (g)70.9424
Total fats (g)242.7565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. | 3. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. | 4. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. | 5. Skim off the fat. | 6. Do not boil the sacue down; it should remain rather thin. | 7. Ladle the stew into a deep platter. | 8. Granish with feta, walnuts, and the remaining parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stew meat 3 lb Trimmed 1210.4027 0.0 269.2806 6.8
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    parsley 1/2 cup Chopped 10.8 1.899 0.8909999999999999 0.237
    salt pepper 1210.4027 0.0 269.2806 6.8
    bay leaf 1 - - - -
    oregano 1 teaspoon Crumbled dried 2.65 0.6892 0.09 0.0428
    cinnamon 1 teaspoon - - - -
    cumin 1 teaspoon Ground 7.875 0.929 0.374 0.4677
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    white wine 1/2 cup - - - -
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    white pearl onion 1 lb peeled 1210.4027 0.0 269.2806 6.8
    garlic 30 cloves parboiled peeled 134.1 29.754 5.724 0.45
    feta cheese 1/2 Crumbled 198.0 3.0675 10.6575 15.96
    walnut 1 cup Chopped 1927.12 0.0 0.0 218.0
    parsley 1/2 cup Chopped 10.8 1.899 0.8909999999999999 0.237

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



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