This recipe has Sugar as 99.5% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 52.3% of RDA
• Carbs: 27.2% of RDA
• Fat (total lipid): 48.2% of RDA
• Fiber: 40.4% of RDA
• Fructose: 1.6% of RDA
• Protein: 73.7% of RDA
• Sodium: 14.3% of RDA
• Sugar: 99.5% of RDA
• Vitamin A (IU): 12.2% of RDA
• Vitamin B6: 121% of RDA
• Vitamin C: 45.4% of RDA
• Iron: 0.6% of RDA
• Magnesium: 38.4% of RDA
• Manganese: 23.9% of RDA
• Niacin: 57.6% of RDA
• Potassium: 58.8% of RDA
• Zinc: 136% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
PREPARING THE STEW MEAT
1.
Heat the oil in a saucepan.
2.
Add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed.
3.
When done, remove with a slotted spoon, place on a platter, cover and set aside.
PREPARING THE SHALLOTS
4.
Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
5.
Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
PREPARING THE STEW
6.
Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg.
7.
Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened.
8.
While the beef stew is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir.
9.
Towards the end of cooking time season well with salt and pepper to taste.
10.
Remove from heat and serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1047
Protein 82.9 g
Carbohydrates 74.7 g
Iron 0.11 mg
Fiber 11.3 g
Calcium 4.22 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
