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Patrick's Beef Burgundy Stew

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)153.4737
Energy (kCal)1271.4342
Carbohydrates (g)81.9904
Total fats (g)34.1534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. In a large sauce pan, brown the stew beef in olive oil and garlic. | 2. 2. Add potatoes, carrots, celery, peas, corn, and tomatoes. | 3. 3. Add onion soup mix, bouillon and wine. (Burgundy (Pinot Noir) is traditional, but rule of thumb: the best wine to cook with is your favorite wine to drink!). | 4. 4. Simmer over medium-low heat 5-10 hours. (A broth will form as stew sweats.). | 5. 5. Add cornstarch mixed with water. | 6. 6. Turn heat to medium-high and stir until thickened. | 7. 7. ENJOY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing beef 1 1/2 1/2 605.2014 0.0 134.6403 3.4
    onion soup mix 1 packet 605.2014 0.0 134.6403 3.4
    beef bouillon 1 1/2 1/2 - - - -
    baking potato 3 -4 skinned cubed 605.2014 0.0 134.6403 3.4
    carrot 4 -5 sliced 0.0 0.0 0.0 0.0
    celery 2 stalks sliced 20.48 3.8016 0.8832 0.2176
    green pea 1 can 176.08700000000002 31.413 11.7826 0.8696
    hominy 1 can 178.1109 35.2759 3.6612 2.1769
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    red wine 3/4 cup - - - -
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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