Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Scotch | not in our table | 0 |
| Whiskey | 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
- =
- 3 lbs Chuck roast
- 1 Smoked ham hock, (optional)
- 1/2 cup Oil
- 2 1/2 tsp Salt
- 1 large Onion, thinly sliced
- 3 tbsp Flour
- Beer
- 1 cup Beef broth
- 1/2 tsp Black pepper
- 2 tsp Sugar
- 2 tbsp Parsley flakes
- 1 pinch Marjoram
- 1 pinch Thyme
- 1 Cl Garlic, chopped fine
- 4 Carrots, cut into 1" pieces
- 3/4 cup Walnuts, (optional)
- 2 tbsp Red wine vinegar, or red win
- 2 tbsp Scotch whiskey
- =
Directions
(i cube them, 1 ") remove ham from bone and cut into cubes.
Brown beef and ham in oil in large skillet.
Lift meat out, sprinkle with 1 tsp salt and set aside.
Brown onions in same oil.
Li and set aside.
Drain and save all but 3 tbsp oil.
Sift flour into oil to light brown roux.
Gradually add 1 1/2 cup beef, stirring until mixture boils.
Add broth, rest of salt, pepper, sugar, herbs and garlic.
Alternate layers of meat, onions and carrots in large casserole.
Add sauce and enough beer to cover meat.
Cover and cook in 300°F oven for 2 1/2 hours (i cook on stove top) check occassionaly and add beer if needed.
Shortly before stew is ready, saute walnuts in reserved oil.
It takes only a couple of minutes to get them crisp.
Do not scorch.
Add them to stew.
Just before serving, add vinegar and scotch.