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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 283.7
  Total Fat 9.6 g
      Saturated Fat 2.5 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 5.5 g
  Cholesterol 49.1 mg
  Sodium 243.2 mg
  Potassium 514.1 mg
  Total Carbohydrate 28.4 g
      Dietary Fiber 2.4 g
      Sugars 1.9 g
  Protein 17.1 g
  Vitamin A 45.7 %
  Vitamin B-12 48.5 %
  Vitamin B-6 21.1 %
  Vitamin C 14.0 %
  Vitamin D 0.0 %
  Vitamin E 2.5 %
  Calcium 3.6 %
  Copper 9.0 %
  Folate 6.8 %
  Iron 14.7 %
  Magnesium 7.9 %
  Manganese 17.5 %
  Niacin 12.7 %
  Pantothenic Acid     3.9 %
  Phosphorus     18.7 %
  Riboflavin 11.7 %
  Selenium 19.2 %
  Thiamin 10.4 %
  Zinc 32.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Pressure Cooker Classic Beef Stew

View the full Pressure Cooker Classic Beef Stew Recipe & Instructions
Submitted by: ZINASP

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pressure Cooker Classic Beef Stew

107 calories of Beef chuck, (0.17 lb)

81 calories of Corn Starch, (16.67 grams)

40 calories of Extra Virgin Olive Oil, (0.33 tbsp)

17 calories of Red Wine, (0.67 fl oz)

15 calories of Onions, raw, (0.25 cup, chopped)

9 calories of Peas, frozen, (0.08 cup)

7 calories of Carrots, raw, (0.13 cup, chopped)

5 calories of Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, (0.17 cup (8 fl oz))

4 calories of Tomato Paste, (4.67 grams)

2 calories of Celery, raw, (0.13 cup, diced)

0 calories of Balsamic Vinegar, (0.06 tbsp)

0 calories of Bay Leaf, (0.17 tsp, crumbled)

0 calories of Thyme, fresh, (0.33 tsp)

0 calories of Pepper, black, (0.17 dash)


Nutrition & Calorie Comments  

This is a great recipe to start with, I've substituted frozen peas with 1/4 cup each of Goya low sodium black beans, Pinto beans, small red kidney beans and chick peas. As for broth: 2 tsp tomato paste, 2 1/2 cups of low sodium beef broth and 2 cups of water, it worked great for me! Submitted by:
VERTIGOKX

(11/25/12)
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