Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
650
Calories
60g
Protein
33g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 1 tablespoon olive oil
- 1 pound boneless beef chuck steak, cut into 1- inch cubes
- 2 teaspoons tarragon, or 2 tablespoons fresh
- 2 cups canned peeled tomatoes, coarsely chopped
- 1 teaspoon orange zest, minced
- 3/4 cup dry white wine or chicken stock
- 1/2 cup pitted green or black olives
- 1 tablespoon parsley, minced
- =
Directions
1
Heat oil in a large heavy nonstick skillet over medium high heat. Saute beef 3-4 minutes per side or until golden brown. Add tarragon, tomatoes, orange zest and wine. Reduce heat to low, cover and stew 45-50 minutes or until meat is done. If stew becomes too thick, add a little water. Season with salt and pepper to taste. Stir in olives and sprinkle with parsley just before serving.
Recipe sourced from
fandom