Garlic And Herb Beef Stew

1. Preheat oven to 300 degrees F.

2. Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.

3. Add remaining ingredients to the Dutch oven and mix well.

4. Cook at 300 degrees F for 3 hours.

5. May simmer, covered, on stove top until meat is tender.

6. May also use crockpot and cook on low for 7 to 8 hours.

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Nutrient	Quantity
Total fats	33.0819 g
Protein	107.669 g
Carbohydrates	89.7551 g
Energy	1080.3516 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.7944 g
Water	1512.3762 g
Aspartic acid	2.2357 g
Calcium, Ca	738.532 mg
Lutein + zeaxanthin	1477.845 g
Fiber, total dietary	15.7095 g
Fatty acids, total saturated 22:0	0.0924 g
Carotene, beta	12252.3831 g
Niacin	15.3465 mg
Vitamin A, RAE	1354.7671 g
Fatty acids, total trans-polyenoic	0.1022 g
Arginine	0.6255 g
Riboflavin	1.2121 mg
Tocopherol, beta	0.0156 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.5584 g
Fatty acids, total saturated 20:1	0.3688 g
Glutamic acid	2.9306 g
Stigmasterol	0.84 mg
Sodium, Na	2139.7699 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1805 g
Total lipid (fat)	33.0819 g
Manganese, Mn	1.4266 mg
Fructose	3.6733 g
Proline	0.4277 g
Fatty acids, total saturated 16:0	2.1705 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.2192 g
Sucrose	5.8281 g
Choline, total	405.8867 mg
Fatty acids, total polyunsaturated 18:1 t	0.0084 g
Sugars, total	25.3547 g
Serine	0.5306 g
Fatty acids, total saturated 10:0	0.0023 g
Fatty acids, total saturated 18:0	0.9689 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.7002 mg
Selenium, Se	85.6219 g
Ash	16.5626 g
Tocotrienol, delta	0.0028 mg
Fatty acids, total saturated 18:1 undifferentiated	18.177 g
Pantothenic acid	3.037 mg
Phenylalanine	0.5038 g
Beta-sitosterol	115.64 mg
Copper, Cu	1.8822 mg
Betaine	1.1625 mg
Thiamin	1.1423 mg
Retinol	136.0003 g
Methionine	0.1817 g
Iron, Fe	12.2041 mg
Carbohydrate, by difference	89.7551 g
Phosphorus, P	1218.6391 mg
Folate, total	234.2781 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	7.6552 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	1.28 g
Alanine	0.5701 g
Cholesterol	226.6672 mg
Valine	0.6031 g
Fatty acids, total saturated 18:2 undifferentiated	6.1389 g
Glycine	0.419 g
Carotene, alpha	4764.5548 g
Glucose (dextrose)	4.1222 g
Fatty acids, total saturated 14:0	0.057 g
Zinc, Zn	6.3555 mg
Isoleucine	0.4719 g
Tocopherol, delta	0.2772 mg
Fatty acids, total saturated 12:0	0.009 g
Fatty acids, total polyunsaturated	9.4794 g
Leucine	0.7324 g
Tocotrienol, alpha	0.0262 mg
Vitamin A, IU	24847.0431 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	234.2781 g
Tryptophan	0.1296 g
Vitamin C, total ascorbic acid	109.9159 mg
Phytosterols	14.28 mg
Galactose	0.2424 g
Fatty acids, total polyunsaturated 18:1 c	17.2799 g
Fatty acids, total saturated 20:0	0.182 g
Campesterol	67.48 mg
Starch	33.1879 g
Tyrosine	0.3402 g
Vitamin B-12	4.8378 g
Vitamin K (phylloquinone)	150.3912 g
Fatty acids, total saturated	3.4906 g
Histidine	0.2583 g
Fatty acids, total monounsaturated	18.7319 g
Threonine	0.6351 g
Folate, food	234.2781 g
Vitamin E (alpha-tocopherol)	9.8214 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Fatty acids, total trans	0.1106 g
Fatty acids, total trans-monoenoic	0.0084 g
Magnesium, Mg	241.1809 mg
Lysine	0.655 g
Potassium, K	3724.2537 mg
Cystine	0.249 g
Fluoride, F	160.766 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1 cup	52.48	12.2624	0.3072
Tomato	1 can	62.069	13.7631	0.5397
Celery	0.5 cup	8.08	1.4999	0.0859
flour	2 tablespoons	72.285	15.8257	0.2804
canola oil	2 tablespoons	247.52	0	28
green bean	1.5 cups	46.5	10.455	0.33
red potato	1.5 cups	157.5	35.775	0.315
beef broth	1 can	30.45	0.174	0.957
garlic herb seasoning	3 tablespoons	403.4676	0	2.2667
stewing beef	1 lb	403.4676	0	2.2667