Marinate chuck and bacon in salt, pepper, thyme, allspice, chile powder, vinegar and red wine for 2-3 hours. Fry back and brown bacon in grease. Remove. Toss beef in flour and sugar. Fry vegetables. Put beef, back and vegetables in dutch oven. Add reserved marinade plus cumin. Add stock, tomatoes, bay leaf and bring to a boil. Cover and bake at 325 from 2 hours. Saute the mushrooms, coat with flour and make a roux. Mixx mushrooms into stew. Stir, Return to over for 30 min or untill thickened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 326 (51%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 112.6mg||35 %|
|Sodium 757.5mg||26 %|
|Potassium 1436.9mg||38 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 19.6g|
|Protein 39.1g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 634
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.