Eat Recipes |
Stefado of Beef and Garlic |
| Ingridients: 3 lb stew meat trimmed to cubes 6 oz tomato paste 1/2 cup fresh parsley, chopped 1 x salt and pepper To taste 1 each bay leaf 1 teaspoon oregano 1 teaspoon cinnamon 1 teaspoon ground cumin 1/2 teaspoon sugar 1/2 cup white wine 4 tablespoon vinegar 1 lb pearl onions 30 each garlic clove 1/2 lb feta cheese, crumbled 1 cup walnuts, coarsely chopped |
Preparation: Pearl onions and garlic cloves should be parboiled and peeled. Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
303.26 |
| Energy | kcal |
756 |
| Protein | g |
61.04 |
| Total lipid (fat) | g |
45.56 |
| Ash | g |
6.21 |
| Carbohydrate, by difference | g |
24.11 |
| Fiber, total dietary | g |
4.7 |
| Minerals | ||
| Calcium, Ca | mg |
290 |
| Iron, Fe | mg |
7.33 |
| Magnesium, Mg | mg |
126 |
| Phosphorus, P | mg |
750 |
| Potassium, K | mg |
1444 |
| Sodium, Na | mg |
770 |
| Zinc, Zn | mg |
8.6 |
| Copper, Cu | mg |
0.788 |
| Manganese, Mn | mg |
1.45 |
| Selenium, Se | mcg |
55.7 |
| Vitamins | ||
| Vitamin C | mg |
28.8 |
| Thiamin | mg |
0.458 |
| Riboflavin | mg |
0.852 |
| Niacin | mg |
11.472 |
| Pantothenic acid | mg |
1.672 |
| Vitamin B-6 | mg |
1.776 |
| Folate | mcg |
82 |
| Vitamin B-12 | mcg |
6.85 |
| Vitamin A, IU | IU |
1165 |
| Vitamin E | mg_ATE |
2.152 |
| Lipids | ||
| Fatty acids, total saturated | g |
16.662 |
| Fatty acids, total monounsaturated | g |
13.898 |
| Fatty acids, total polyunsaturated | g |
10.841 |
| Cholesterol | mg |
170 |