Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
1254
Calories
76g
Protein
34g
Fat
153g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs. venison stew meat
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 2 tablespoons cooking oil
- 2 large cloves garlic, crushed
- 3 large onions, coarsely chopped
- 2 medium carrots, sliced
- 1 bay leaf
- 1/2 cup red wine
- 3 cups low-sodium beef broth
- 6 potatoes, peeled and sliced
- 2 tablespoons cornstarch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes