No-Peek Beef Stew With Red Wine

1. Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.

2. Add raw stew beef and vegetables.

3. Toss to cover.

4. Bake at 300 degrees for 5 hours. DO NOT STIR.

5. You can use less wine and more water as long as there is 3 cups of liquid used.

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Nutrient	Quantity
Total fats	32.8786 g
Protein	201.4265 g
Carbohydrates	149.6755 g
Energy	1705.3887 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1735 g
Water	2493.5398 g
Aspartic acid	2.0575 g
Calcium, Ca	1383.6783 mg
Lutein + zeaxanthin	2067.036 g
Fiber, total dietary	35.2782 g
Carotene, beta	53409.604 g
Niacin	25.3313 mg
Vitamin A, RAE	5647.9966 g
Arginine	1.1015 g
Riboflavin	2.2712 mg
Tocopherol, beta	0.064 mg
Glutamic acid	4.2905 g
Sodium, Na	4224.6067 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1494 g
Total lipid (fat)	32.8786 g
Manganese, Mn	1.6425 mg
Fructose	5.455 g
Proline	0.6066 g
Fatty acids, total saturated 16:0	1.0974 g
Sucrose	24.461 g
Choline, total	655.7775 mg
Sugars, total	69.1558 g
Serine	0.7163 g
Fatty acids, total saturated 18:0	0.3391 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	2.8225 mg
Selenium, Se	166.6453 g
Ash	30.6797 g
Vitamin D	40.8233 IU
Fatty acids, total saturated 18:1 undifferentiated	0.78 g
Pantothenic acid	5.364 mg
Phenylalanine	0.6906 g
Copper, Cu	2.9632 mg
Betaine	2.71 mg
Thiamin	1.6199 mg
Retinol	272.0006 g
Methionine	0.209 g
Iron, Fe	17.3947 mg
Carbohydrate, by difference	149.6755 g
Phosphorus, P	2157.9232 mg
Folate, total	327.1358 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	6.4 g
Alanine	1.1482 g
Cholesterol	475.5533 mg
Valine	0.8151 g
Fatty acids, total saturated 18:2 undifferentiated	1.0634 g
Glycine	0.6782 g
Carotene, alpha	22252.8 g
Glucose (dextrose)	12.1287 g
Fatty acids, total saturated 14:0	0.0247 g
Zinc, Zn	13.275 mg
Isoleucine	0.7745 g
Fatty acids, total polyunsaturated	14.3197 g
Leucine	1.1344 g
Tocotrienol, alpha	0.124 mg
Vitamin A, IU	109217.618 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	327.1358 g
Tryptophan	0.1261 g
Vitamin C, total ascorbic acid	85.7821 mg
Phytosterols	22.88 mg
Campesterol	4.5359 mg
Starch	9.152 g
Tyrosine	0.4793 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	210.6267 g
Fatty acids, total saturated	5.2074 g
Histidine	0.4086 g
Fatty acids, total monounsaturated	9.9236 g
Threonine	1.5671 g
Folate, food	327.1358 g
Vitamin D (D2 + D3)	0.9072 g
Vitamin D2 (ergocalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	8.8443 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	327.0329 mg
Lysine	1.0226 g
Potassium, K	5474.3066 mg
Cystine	0.5882 g
Fluoride, F	22.13 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	2 cups	0	0	0
Carrot	5	262.4	61.312	1.536
Onion	1	60	14.01	0.15
Mushroom	8 ounces	77.1106	15.3994	1.1113
Parsley	2 tablespoons	2.736	0.4811	0.06
Water	1 cup	0	0	0
salt pepper	0	806.9352	0	4.5333
red potato	12 halved	0	0	0
tomato soup	1 can	165.2924	34.491	1.506
extra beef	2 lbs	806.9352	0	4.5333
cream mushroom soup	1 can	330.9145	23.982	23.982