Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
632
Calories
37g
Protein
17g
Fat
88g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 lbs. beef chuck, in one piece
- 5 qts. cold water
- 3 tsp. salt
- 1/2 tsp. black pepper corns
- 6 whole carrots, cleaned
- 3 ribs of celery, cut in half
- 3 parsley root, peeled, cut in half and parsley greens
- 2 parsnips, peeled, cut in half
- 3 med. onions washed but unpeeled
- 6 whole cloves
- 3 potatos, peeled and halved
Directions
1
Sear meat in pot. (This gives greater flavor and color)
2
Cover with water. Let it come to a boil and skim the foam off.
3
Add salt, pepper corns, and let simmer for 1 hour.
4
Stick 2 cloves into each onion.
5
Add the carrots, celery, parsley root and greens, parsnips and onions.
6
Cover and simmer slowly for about 2 hours.
7
Add potatos last hour of cooking.
Recipe sourced from
fandom