Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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 casserole steak, cut into 1 inch squares
- 3 tablespoons olive oil
- 1/2 lb chorizo sausage
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1 (8 ounces) can chopped tomatoes
- 2 (8 ounces) cans chickpeas
- 2 cups beef stock
- salt and pepper
- 1/4 cup sherry wine
- =
Directions
Saute beef in oil in casserole dish until lightly browned.
Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
When onion limp and golden, add tomatoes and stock.
Puree one can of chickpeas and add to mixture.
Cover casserole and cook at 100 C for 5 hours.
Drain second can of chickpeas and add to stew, cook for 30 minutes more.
Season with salt and pepper and add sherry just before serving.