Beef Vintner

1. Brown beef lightly in oil.

2. Add salt, onions, garlic, basil, lemon peel, and paprika.

3. Cover and simmer for 30 minutes.

4. Sprinkle flour over beef and mix well.

5. Add wine, beef stock, carrots, and simmer for 1 hour.

6. Add mushrooms and simmer 15 minutes longer or until beef is tender.

7. Garnish with chopped parsley.

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Nutrient	Quantity
Total fats	74.6998 g
Protein	221.9298 g
Carbohydrates	271.479 g
Energy	2685.5753 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8683 g
Water	1695.6774 g
Aspartic acid	21.0067 g
Calcium, Ca	354.8961 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1269 g
Lutein + zeaxanthin	1795.4143 g
Fiber, total dietary	26.5584 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	43118.7381 g
Niacin	77.9807 mg
Hydroxyproline	0.68 g
Vitamin A, RAE	4656.1559 g
Arginine	14.6966 g
Riboflavin	4.3533 mg
Tocopherol, beta	0.0592 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1283 g
Fatty acids, total saturated 20:1	0.2 g
Glutamic acid	35.3816 g
Sodium, Na	1923.6352 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9006 g
Total lipid (fat)	74.6998 g
Manganese, Mn	4.1537 mg
Fructose	7.2622 g
Proline	8.9731 g
Fatty acids, total saturated 16:0	18.3003 g
Fatty acids, total saturated 8:0	0.427 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.8261 g
Sucrose	21.6698 g
Choline, total	747.8682 mg
Fatty acids, total polyunsaturated 18:1 t	0.1451 g
Sugars, total	38.914 g
Serine	9.2987 g
Fatty acids, total saturated 10:0	0.9581 g
Fatty acids, total saturated 18:0	8.1641 g
Fatty acids, total saturated 20:4 undifferentiated	0.5349 g
Vitamin B-6	7.2329 mg
Selenium, Se	268.2645 g
Ash	19.5396 g
Fatty acids, total saturated 18:1 undifferentiated	25.0851 g
Pantothenic acid	11.1339 mg
Phenylalanine	9.32 g
Copper, Cu	1.2053 mg
Betaine	59.6663 mg
Thiamin	5.5925 mg
Retinol	316.416 g
Methionine	5.8345 g
Iron, Fe	11.6065 mg
Carbohydrate, by difference	271.479 g
Phosphorus, P	2424.7597 mg
Folate, total	185.3073 g
Tocopherol, gamma	0.0821 mg
Fatty acids, total saturated 4:0	1.2388 g
Lycopene	5.12 g
Alanine	12.6885 g
Cholesterol	669.5053 mg
Valine	11.1926 g
Fatty acids, total saturated 18:2 undifferentiated	6.258 g
Glycine	9.8447 g
Carotene, alpha	17816.599 g
Glucose (dextrose)	9.6184 g
Fatty acids, total saturated 14:0	4.2738 g
Zinc, Zn	32.6302 mg
Isoleucine	10.3329 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	1.0741 g
Fatty acids, total polyunsaturated	7.7949 g
Tocotrienol, gamma	0.0021 mg
Leucine	17.9426 g
Tocotrienol, alpha	0.274 mg
Vitamin A, IU	87887.9271 IU
Folate, DFE	185.3073 g
Tryptophan	2.6211 g
Vitamin C, total ascorbic acid	58.3944 mg
Phytosterols	53.8044 mg
Galactose	0.0056 g
Fatty acids, total polyunsaturated 18:1 c	13.9996 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.7334 g
Starch	7.3216 g
Tyrosine	8.7956 g
Vitamin B-12	5.9745 g
Vitamin K (phylloquinone)	76.115 g
Fatty acids, total saturated	36.0999 g
Histidine	8.5922 g
Fatty acids, total monounsaturated	27.7556 g
Threonine	10.1943 g
Folate, food	185.3073 g
Fatty acids, total polyunsaturated 17:0	0.0816 g
Cryptoxanthin, beta	143.1402 g
Vitamin E (alpha-tocopherol)	6.194 mg
Fatty acids, total trans	0.1451 g
Fatty acids, total trans-monoenoic	0.1451 g
Magnesium, Mg	386.5209 mg
Lysine	18.6067 g
Potassium, K	5803.4035 mg
Cystine	2.9111 g
Fluoride, F	89.6761 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Salt	1.5 1/2	0	0	0
Oil	3 tablespoons	336.384	0	38.2003
Red wine	1 cup	0	0	0
Carrot	4	209.92	49.0496	1.2288
Onion	3	132	30.822	0.33
Potato	4	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Mushroom	0.5	0	0	0
Parsley	0	0	0	0
Pepper	1 teaspoon	0.6208	0.144	0.0053
flour	1.5 1/2	867.42	189.9081	3.3654
Garlic Clove	1	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
beef broth	1 cup	16.8	0.096	0.528
steak	2	1115.2025	0	30.7361