Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- about 1 pound (450 g ) stewing beef , cut in bite-sized pieces
- about ¼ cup (30 g) flour
- Salt , to taste
- Pepper , to taste
- 1 teaspoon butter or margarine
- 3–4 large onions , sliced in rings
- 5 whole cloves
- 2 bay leaves
- 1 cube of beef bouillon or 1 ½ tsp powdered stock , combined with 1 cup water
- 1 cup (250 ml ) warm water
- 2 tbsp white vinegar
- 1 bottle of dark beer or 12 ounces of beef stock
Directions
Combine flour, salt, and pepper. Dredge meat pieces in this mixture.
Melt butter in heavy pan, add meat, and sear until lightly browned.
Add onions and seasonings. Cook, stirring, until onions start to get translucent.
Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.
Bring to a boil , then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
Check seasoning, and add salt and pepper if needed.
Serve over cooked rice .