This recipe has Sodium as 78.6% (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: 1.0% of RDA
• Calories: 31.7% of RDA
• Carbs: 4.2% of RDA
• Fat (total lipid): 39.9% of RDA
• Fiber: 8.3% of RDA
• Fructose: 2.8% of RDA
• Protein: 71.2% of RDA
• Sodium: 78.6% of RDA
• Sugar: 13.8% of RDA
• Vitamin A (IU): 79.9% of RDA
• Vitamin B6: 68.4% of RDA
• Vitamin C: 19.9% of RDA
• Iron: 1.7% of RDA
• Magnesium: 23.9% of RDA
• Manganese: 8.1% of RDA
• Niacin: 75.5% of RDA
• Potassium: 35.7% of RDA
• Zinc: 130% 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.
If you leave this page, your changes will be lost.
Add Ingredient To Recipe
Error adding ingredient.
Please provide succinct feedback on why this substituion looks like it may not be correct.
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...)
Heat oven to 300 degrees F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate.
Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate.
Clean the skillet then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt.
Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.
This recipe has the following nutrient totals:
Protein 80.1 g
Carbohydrates 11.6 g
Iron 0.33 mg
Fiber 2.33 g
Calcium 10.0 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.