Baked Beef Stew

Baked Beef Stew


1. Preheat oven to 275 degrees.

2. In a large bowl, thoroughly mix all ingredients together.

3. Place in a 9x13 inch covered casserole.

4. Bake for 3-5 hours- Serve hot.

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Nutrition

NutrientQuantity
Total fats105.6352 g
Protein182.5708 g
Carbohydrates49.9024 g
Energy1859.1827 kCal
Fatty acids, total saturated 18:3 undifferentiated0.232 g
Water1290.7562 g
Aspartic acid16.8757 g
Calcium, Ca356.2612 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c0.0272 g
Lutein + zeaxanthin1567.01 g
Fiber, total dietary14.5595 g
Carotene, beta25530.2831 g
Niacin44.1489 mg
Hydroxyproline1.1877 g
Vitamin A, RAE2589.3335 g
Arginine11.9103 g
Riboflavin1.706 mg
Tocopherol, beta0.0288 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.2085 g
Fatty acids, total saturated 20:10.2448 g
Glutamic acid30.1754 g
Sodium, Na1051.9442 mg
Fatty acids, total saturated 16:1 undifferentiated3.1375 g
Total lipid (fat)105.6352 g
Manganese, Mn1.0557 mg
Fructose1.9577 g
Proline7.4266 g
Fatty acids, total saturated 16:024.5968 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c3.672 g
Sucrose10.42 g
Choline, total643.237 mg
Fatty acids, total polyunsaturated 18:2 CLAs0.4805 g
Fatty acids, total polyunsaturated 18:1 t6.2379 g
Sugars, total28.7392 g
Serine7.0361 g
Fatty acids, total saturated 18:016.8496 g
Fatty acids, total saturated 20:4 undifferentiated0.3627 g
Vitamin B-64.2808 mg
Selenium, Se189.0598 g
Ash14.1067 g
Vitamin D36.2667 IU
Fatty acids, total saturated 18:1 undifferentiated48.2856 g
Pantothenic acid8.5021 mg
Phenylalanine6.9644 g
Copper, Cu1.0191 mg
Betaine230.6402 mg
Thiamin1.0818 mg
Retinol36.2667 g
Methionine5.039 g
Iron, Fe22.8298 mg
Carbohydrate, by difference49.9024 g
Phosphorus, P1953.1611 mg
Folate, total173.438 g
Fatty acids, total saturated 20:5 n-3 (EPA)0.0091 g
Lycopene2.88 g
Alanine10.402 g
Cholesterol625.6014 mg
Valine8.3712 g
Fatty acids, total saturated 18:2 undifferentiated4.8201 g
Glycine8.2239 g
Carotene, alpha10256.5948 g
Glucose (dextrose)2.1032 g
Fatty acids, total saturated 14:03.058 g
Zinc, Zn69.3914 mg
Isoleucine7.838 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)2.1851 g
Fatty acids, total polyunsaturated5.4699 g
Fatty acids, total saturated 14:10.5803 g
Fatty acids, total polyunsaturated 17:10.8523 g
Leucine14.6023 g
Tocotrienol, alpha0.0389 mg
Vitamin A, IU51216.1156 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.0181 g
Folate, DFE173.438 g
Tryptophan2.0462 g
Vitamin C, total ascorbic acid127.3714 mg
Phytosterols6.06 mg
Fatty acids, total polyunsaturated 16:1 c3.128 g
Galactose0.4848 g
Fatty acids, total polyunsaturated 18:1 c41.8881 g
Fatty acids, total saturated 20:00.0816 g
Starch4.1184 g
Tyrosine6.2555 g
Vitamin B-1224.7521 g
Vitamin K (phylloquinone)126.8404 g
Fatty acids, total saturated45.9675 g
Histidine5.8188 g
Fatty acids, total monounsaturated53.0913 g
Threonine8.3764 g
Folate, food173.438 g
Fatty acids, total polyunsaturated 17:01.3056 g
Vitamin D (D2 + D3)0.9067 g
Fatty acids, total polyunsaturated 24:00.0816 g
Vitamin D3 (cholecalciferol)0.9067 g
Vitamin E (alpha-tocopherol)5.2083 mg
Fatty acids, total trans6.2379 g
Fatty acids, total trans-monoenoic6.2379 g
Magnesium, Mg262.5636 mg
Lysine15.7902 g
Potassium, K4891.8649 mg
Cystine2.1321 g
Fluoride, F13.256 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Carrot4 118.0827.59040.6912
Onion1 halved000
Potato4 000
Tomato1 can62.06913.76310.5397
Celery1 cup16.162.99970.1717
purpose flour1 tablespoon000
pea0.75 cup30.875.54920.147
chuck roast2 lb1632.00370104.0856
water chestnut1 can000

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