Country Kitchen Beef And Vegetables

1. Brown the cubed beef with the mushrooms and onions in heated olive oil and red wine in a large soup pot.

2. Add in the next 8 ingredients; bring to a boil.

3. Lower heat and simmer for 1 hour.

4. To serve: spoon beef mixture over warm buttered noodles.

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Nutrient	Quantity
Total fats	100.953 g
Protein	256.1189 g
Carbohydrates	90.8303 g
Energy	2272.1289 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7711 g
Water	1691.9495 g
Aspartic acid	23.059 g
Calcium, Ca	404.6157 mg
Lutein + zeaxanthin	863.8869 g
Fiber, total dietary	24.0902 g
Fatty acids, total saturated 22:0	0.0362 g
Carotene, beta	4262.7747 g
Niacin	88.2533 mg
Vitamin A, RAE	509.162 g
Arginine	15.2882 g
Riboflavin	3.1212 mg
Tocopherol, beta	0.0661 mg
Fatty acids, total polyunsaturated 15:0	0.005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0331 g
Fatty acids, total saturated 20:1	0.446 g
Glutamic acid	41.5987 g
Sodium, Na	2831.8943 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8722 g
Total lipid (fat)	100.953 g
Manganese, Mn	2.6701 mg
Fructose	16.2956 g
Proline	10.0813 g
Fatty acids, total saturated 16:0	14.2425 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1106 g
Sucrose	0.6236 g
Choline, total	105.8496 mg
Sugars, total	43.7673 g
Serine	8.9094 g
Fatty acids, total saturated 10:0	0.0088 g
Fatty acids, total saturated 18:0	4.5899 g
Fatty acids, total saturated 20:4 undifferentiated	1.9731 g
Vitamin B-6	4.8549 mg
Selenium, Se	236.0407 g
Ash	25.9351 g
Vitamin D	81.6467 IU
Fatty acids, total saturated 18:1 undifferentiated	40.1471 g
Pantothenic acid	12.173 mg
Phenylalanine	9.9441 g
Copper, Cu	2.5318 mg
Betaine	0.707 mg
Thiamin	1.605 mg
Retinol	149.6857 g
Methionine	6.5976 g
Iron, Fe	18.5745 mg
Carbohydrate, by difference	90.8303 g
Phosphorus, P	2553.1621 mg
Folate, total	238.7313 g
Tocopherol, gamma	1.1843 mg
Lycopene	81822.2033 g
Alanine	13.5427 g
Cholesterol	476.2726 mg
Valine	12.2844 g
Fatty acids, total saturated 18:2 undifferentiated	17.8303 g
Glycine	12.2458 g
Carotene, alpha	49.3 g
Glucose (dextrose)	26.2889 g
Fatty acids, total saturated 14:0	0.4219 g
Zinc, Zn	13.4374 mg
Isoleucine	12.7708 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.0703 g
Fatty acids, total polyunsaturated	22.4882 g
Fatty acids, total saturated 14:1	0.0014 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	18.3727 g
Vitamin A, IU	7661.1335 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2041 g
Folate, DFE	238.7313 g
Tryptophan	2.8523 g
Vitamin C, total ascorbic acid	306.2544 mg
Phytosterols	59.7012 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.031 g
Fatty acids, total saturated 20:0	0.1132 g
Campesterol	9.0719 mg
Starch	0.374 g
Tyrosine	8.2835 g
Vitamin B-12	2.0891 g
Vitamin K (phylloquinone)	165.3808 g
Fatty acids, total saturated	19.9238 g
Histidine	7.5159 g
Fatty acids, total monounsaturated	43.9148 g
Threonine	10.5685 g
Folate, food	238.7313 g
Fatty acids, total polyunsaturated 17:0	0.0066 g
Vitamin D (D2 + D3)	1.8144 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Vitamin D2 (ergocalciferol)	1.8144 g
Vitamin E (alpha-tocopherol)	12.5109 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5443 g
Magnesium, Mg	409.1207 mg
Lysine	20.1302 g
Potassium, K	5719.0104 mg
Cystine	3.1696 g
Fluoride, F	129.5379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	1 tablespoon	12.665	2.8101	0.0425
Red wine	0.25 cup	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Mushroom	1 lb	154.2216	30.799	2.2226
Tomato juice	1 can	61.934	12.8604	1.0565
Parsley	0.5 teaspoon	0.225	0.0396	0.0049
Pepper	0	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
Green Onion	1 cup	19.17	4.0754	0.3337
thyme	0.5 teaspoon	0.404	0.0978	0.0067
beef broth	1.5 1/2	25.2	0.144	0.792
egg noodle	1 package	0	0	0
stew meat	1.5 lb	0	0	0