Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
| Water | not in our table | 0 |
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 1/2 pounds boneless stew beef, 1-inch cubes
- 2 tablespoons vegetable oil
- 3 cups water
- 1 bay leaf
- 3 cups potatoes, quartered
- 1 1/2 cups carrots, cut in chunks
- 6 small onions
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1/3 cup water
- 2 tablespoons vegetable oil
- Category:Beef and Lamb
Directions
Brown meat on all sides in fat in a large, heavy saucepan.
Add 3 cups water and bay leaf.
Cover tightly.
Simmer about 2 hours or until meat is tender.
Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender.
Remove bay leaf.
Stir flour into i/3 cup water until smooth.
Stir flour mixture gently into stew.
Continue stirring only as needed to prevent sticking until stew thickens.