Springtime pot-au-feu beef stew
- 20 ingredients
- Servings per recipe: 6
- Serving size: 713 g
Preparation & details:
chocolateandzucchini.com/recipes/meat-charcuterie/springtime-pot-au-feu-beef-stew-recipe/
Source: Chocolate & Zucchini
40 recipes on HappyForks
Amount per 100 g
- Energy (calories): 89 kcal 4%
- Protein: 9.3 g 17%
- Fat: 1.86 g Why gray? Help 4%
- Carbohydrates: 9.37 g 4%
Calorie breakdown
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- Protein: 40% 36 kcal
- Fat: 19% 17 kcal
- Carbohydrates: 41% 37 kcal
Omega 6 : Omega 3
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1:1 20:1 10:1
General
Energy
89 kcal
4%
Water
78.12 g
3%
Carbohydrates
Carbohydrate
9.37 g
4%
Fiber
1.9 g
8%
Sugars, total
2.64 g
Starch
3.27 g
Lipids
Total lipid (fat)
1.86 g
4%
Total polyunsaturated
0.237 g
Omega 3 (n-3)
0.024 g
2%
Omega 6 (n-6)
0.241 g
2%
Total monounsaturated
0.865 g
Total saturated
0.714 g
as low as possible
Total trans
0.082 g
as low as possible
Cholesterol
22 mg
as low as possible
Protein + aminoacids
Protein
9.3 g
17%
Tryptophan
0.101 g
32%
Threonine
0.415 g
32%
Isoleucine
0.39 g
32%
Leucine
0.72 g
27%
Lysine
0.763 g
31%
Methionine + Cystine
0.347 g
29%
Methionine
0.243 g
Cystine
0.104 g
Phenylalanine + Tyrosine
0.66 g
31%
Phenylalanine
0.354 g
Tyrosine
0.306 g
Valine
0.418 g
27%
Vitamins
Vitamin C
8.5 mg
11%
Folate, total
24 µg
Folate, DFE
24 µg DFE
6%
Vitamin B-1 (Thiamin)
0.098 mg
9%
Vitamin B-2 (Riboflavin)
0.102 mg
9%
Vitamin B-3 (Niacin)
2.478 mg
18%
Vitamin B-5 (Pantothenic acid)
0.404 mg
8%
Vitamin B-6
0.319 mg
25%
Vitamin B-12 (Cobalamin)
0.81 µg
34%
Vitamin A
2275 IU
98%
Vitamin E
0.26 mg
2%
Vitamin D
1 IU
0%
Vitamin K
12.4 µg
14%
Isoflavones, total
0 mg
Minerals
Calcium, Ca
32 mg
3%
Magnesium, Mg
21 mg
7%
Phosphorus, P
112 mg
16%
Iron, Fe
1.44 mg
8%
Potassium, K
314 mg
7%
Sodium, Na
196 mg
13%
Zinc, Zn
2.18 mg
27%
Copper, Cu
0.091 mg
10%
Selenium, Se
10.3 µg
19%
Manganese, Mn
0.207 mg
12%
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Ingredients
| Ingredient description | Matched product |
|---|---|
| Meat and broth | |
| - 1.5 kilos (3 1/3 pounds) sustainably raised beef for stewing, cut into 5-cm (2-inch) cubes | Beef · chuck for stew · separable lean and fat · all grades · raw - 1.5 kg |
| - leek greens from about 3 leeks, roughly chopped | Leeks · (bulb and lower leaf-portion) · raw - 3 leek |
| - 1 large carrot, sliced | Carrots · raw - 1 large (7-1/4" to 8-/1/2" long) |
| - 8 fennel stalks or 2 celery stalks, roughly chopped | Celery · raw - 2 stalk, medium (7-1/2" - 8" long) |
| - 2 cloves garlic, roughly crushed | Garlic · raw - 2 clove |
| - 1 medium onion, roughly chopped | Onions · raw - 1 medium (2-1/2" dia) |
| - 2 cloves | Spices · cloves · ground - 0.20 tsp |
| - 1/4 teaspoon black peppercorns, crushed with the side of the blade | Spices · pepper · black - 0.25 tsp, ground |
| - 1 bay leaf | Spices · bay leaf - 0.5 tsp, crumbled |
| - 1 teaspoon herbes de Provence or similar dried herb mix (basil, rosemary, oregano, savory, thyme…) | Spices · oregano · dried - 1 tsp, leaves |
| - 1 1/2 teaspoons fine sea salt | Salt · table - 1.5 tsp |
| Vegetables | |
| - 450 grams (1 pound) waxy new potatoes, about 10 small ones | Potatoes · flesh and skin · raw - 450 g |
| - 450 grams (1 pound) small new carrots, trimmed and halved lengthwise if on the thick side | Carrots · raw - 450 g |
| - 200 grams (7 ounces) baby fennel, trimmed and halved or quartered | Fennel · bulb · raw - 200 g |
| - 10 shallots, peeled and halved | Shallots · raw - 350 g |
| - 350 grams (3/4 pound, about 2 1/2 cups) shelled green peas | Peas · green · raw - 350 g |
| For serving | |
| - chives, finely chopped | Chives · raw - 6 tsp chopped |
| - good crusty bread | Bread · wheat - 6 slice |
| - strong mustard | Mustard · prepared · yellow - 6 tsp or 1 packet |
| - cornichons | Pickles · cucumber · dill or kosher dill - 6 small |
Possible differences in nutritional values
All the nutritional values are calculated based on the above products from HappyForks. The precise nutritional values of your recipe may differ due to the use of some specific foods, which not always have a perfect fit in HappyForks. The ingredients used in the recipe may have also different nutritional values than those in our database.
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- Nutrition recommendations based on Dietary Reference Intake (DRI) developed by the Institute of Medicine, source.
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