Beef stew seasoned with thyme and vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Chuck
1.214 kg
Pork belly
0.25 kg
Table salt
3.571 g
Plain flour
0.054 kg
Sunflower oil
0.054 l
Onion
0.071 kg
Carrots
0.071 kg
Garlic, bulb
0.643 ud
White wine
0.071 l
Natural mushrooms
0.286 kg
Dried thyme leaves
0.143 g
Marjoram
0.143 g
White stock
0.714 l
Tomato sauce
0.036 l
Diced vegetables
5.0 ud
Onion
0.012 kg
Garlic, bulb
0.019 ud
Green pepper
0.007 kg
Diced tomato
0.048 kg
Sunflower oil
0.001 l
Table salt
0.017 g
Sugar
0.0 kg
Elaboration
- Make a white stock.
- Season the diced meat with salt and pepper, then flour and sauté using the fat from the bacon. Set aside.
- Sauté the vegetables (onion, carrot and garlic chopped into brunoise), then add the meat and allow it to sweat.
- Add the white wine, let reduce and then add white stock covering the meat. Leave to cook until the meat is tender and the vegetables are soft.
- Add the bacon and mushrooms sautéed and chopped into quarters and the tomato sauce.
- Thicken if necessary adding diluted cornstarch and seasoning with salt, thyme and marjoram.
HOW TO PLATE UP
- Serve with vegetables as garnish.
Nutritional information (1 portion)
Energy
1172.67
kcal
Carbohydrates
29.58
g
Proteins
52.18
g
Lipids
90.79
g
Fiber
10.69
g
Saturates
29.91
g
Monounsaturated fatty acids
39.94
g
Polyunsaturated fatty acids
13.85
g
Cholesterol
183.03
mg
Calcium
192.37
mg
Iron
8.75
mg
Zinc
9.85
mg
Vitamin A
939.84
ug
Vitamin C
52.74
g
Folic acid
175.69
ug
Salt (Sodium)
885.74
mg
Sugars
17.13
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed