My Pasta Beef Stew

1. Saute meat in large Dutch oven and sprinkle with flour and brown. Stir in seasonings and tomato juice. Cover and simmer on medium heat for 1 hour, stirring occasionally.

2. Stir in onions, carrots and turnips and simmer another 30 minutes. Add pasta and cook another 20 minutes for bows and shells and only 5 minutes for macaroni. Stirring occasionally. Add frozen peas and cook 10 minutes more.

3. Check seasonings and adjust.

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Nutrient	Quantity
Total fats	48.4012 g
Protein	209.0493 g
Carbohydrates	177.3395 g
Energy	1967.0418 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9127 g
Water	2680.0036 g
Aspartic acid	3.4444 g
Calcium, Ca	1569.6804 mg
Lutein + zeaxanthin	4476.0414 g
Fiber, total dietary	32.6193 g
Carotene, beta	35559.7221 g
Niacin	24.5321 mg
Vitamin A, RAE	4090.5525 g
Arginine	1.6445 g
Riboflavin	2.7531 mg
Tocopherol, beta	0.1338 mg
Fatty acids, total polyunsaturated 15:0	0.0097 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0495 g
Glutamic acid	8.5551 g
Sodium, Na	1085.3395 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0038 g
Total lipid (fat)	48.4012 g
Manganese, Mn	3.3353 mg
Fructose	19.1989 g
Proline	0.8122 g
Fatty acids, total saturated 16:0	11.5572 g
Fatty acids, total saturated 8:0	0.4277 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2138 g
Sucrose	16.4065 g
Choline, total	794.0481 mg
Sugars, total	75.0973 g
Serine	1.1546 g
Fatty acids, total saturated 10:0	0.9583 g
Fatty acids, total saturated 18:0	5.0267 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	3.57 mg
Selenium, Se	170.4762 g
Ash	29.5158 g
Fatty acids, total saturated 18:1 undifferentiated	10.7418 g
Pantothenic acid	4.6909 mg
Phenylalanine	1.0728 g
Copper, Cu	3.4365 mg
Betaine	1.8452 mg
Thiamin	3.096 mg
Retinol	588.4166 g
Methionine	0.2624 g
Iron, Fe	26.4874 mg
Carbohydrate, by difference	177.3395 g
Phosphorus, P	2314.1803 mg
Folate, total	638.8681 g
Tocopherol, gamma	0.2724 mg
Fatty acids, total saturated 4:0	1.2388 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	87843.415 g
Alanine	1.1754 g
Cholesterol	551.6384 mg
Valine	1.6621 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.288 g
Glycine	0.873 g
Carotene, alpha	12875.5743 g
Glucose (dextrose)	20.8118 g
Fatty acids, total saturated 14:0	3.8948 g
Zinc, Zn	13.3616 mg
Isoleucine	1.2344 g
Fatty acids, total saturated 12:0	1.0731 g
Fatty acids, total polyunsaturated	4.294 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.7968 g
Tocotrienol, alpha	0.1735 mg
Vitamin A, IU	71960.5037 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	638.8681 g
Tryptophan	0.2953 g
Vitamin C, total ascorbic acid	969.2305 mg
Phytosterols	59.509 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0523 g
Fatty acids, total saturated 6:0	0.7335 g
Starch	5.2338 g
Tyrosine	0.8635 g
Vitamin B-12	9.0705 g
Vitamin K (phylloquinone)	286.9569 g
Fatty acids, total saturated	25.7582 g
Histidine	0.4918 g
Fatty acids, total monounsaturated	12.3125 g
Threonine	1.517 g
Folate, food	638.8681 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	12.6872 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	484.6567 mg
Lysine	1.618 g
Potassium, K	6869.1763 mg
Cystine	0.5794 g
Fluoride, F	82.6066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Oil	3 tablespoons	336.384	0	38.2003
Carrot	6	150.06	35.0628	0.8784
Onion	3	132	30.822	0.33
Tomato juice	4 cups	165.24	34.3116	2.8188
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
flour	0.33 cup	192.76	42.2018	0.7479
savory	0.25 teaspoon	0	0	0
thyme	0.25 teaspoon	0.202	0.0489	0.0034
pea	12 ounces	142.8814	25.6846	0.6804
turnip	1 cup	36.4	8.359	0.13
pasta shell	1 cup	806.9352	0	4.5333
stewing beef	2	806.9352	0	4.5333