Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Swede | 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
- 2 lbs beef or lamb stew meat
- ½ lb carrots, cleaned and sliced
- swede (turnip), cleaned and chopped
- 2 lbs potatoes, peeled and cut into quarters
- 1 small onion, chopped
- 2 slices of bacon
- salt and pepper to taste
- water
Directions
Place the stew meat into a cooking pot; add enough cold water to cover the meat (you can add more later if need be).
Simmer meat for about one hour, and then add the carrots, swede, onion and bacon.
Simmer for an additional thirty minutes, then add the potatoes, and salt and pepper to taste.
Simmer for another hour, adding more water if necessary, or until the potatoes are tender.
Category:Welsh Meat Dishes
Category:Stew Recipes
Category:Beef Recipes
Category:Lamb Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Rutabaga Recipes
Category:Potato Recipes
Category:Bacon Recipes