• low fat 1.40g 1.40%
  • low sat fat 0.58g 0.58%
  • low salt 26.49mg 0.02%
  • low sugar 1.20g 1.20%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat the oven to 170°C.
  2. Toss the meat in the flour ensuring all meat is evenly coated. Season to taste with the pepper and place in a large ovenproof dish.
  3. Add the remaining ingredients except for the beans and parsley and mix.
  4. Cover with a tight-fitting lid and cook in the preheated oven until the meat is tender, approximately 2 hours.
  5. Add the beans to the stew for the last 10 minutes of cooking.
  6. Remove from oven and sprinkle with parsley.  Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
315.64g
100.00g
Energy (kJ)
894.82kJ
283.50kJ
Protein (g)
23.40g
7.41g
Total fat (g)
4.42g
1.40g
- Saturated fat (g)
1.82g
0.58g
- Polyunsaturated fat (g)
0.24g
0.07g
- Monounsaturated fat (g)
1.81g
0.57g
Cholesterol (mg)
57.00mg
18.06mg
Carbohydrate-available (g)
10.41g
3.30g
CarbohydrateSE (g)
10.28g
3.26g
- Sugars (g)
3.79g
1.20g
Water (g)
265.59g
84.14g
Dietary fibre (g)
2.52g
0.80g
Thiamin (mg)
0.13mg
0.04mg
Riboflavin (mg)
0.23mg
0.07mg
Niacin (mg)
5.05mg
1.60mg
Niacin equivalents (mg)
9.77mg
3.10mg
Vitamin C (mg)
18.50mg
5.86mg
Total folate (ug)
57.07ug
18.08ug
Total vitamin A equivalents (ug)
363.12ug
115.04ug
Retinol (ug)
1.00ug
0.32ug
Beta carotene equivalents (ug)
2167.98ug
686.86ug
Sodium (mg)
83.61mg
26.49mg
Potassium (mg)
591.70mg
187.46mg
Magnesium (mg)
41.83mg
13.25mg
Calcium (mg)
42.31mg
13.41mg
Phosphorus (mg)
257.16mg
81.47mg
Iron (mg)
3.12mg
0.99mg
Zinc (mg)
4.15mg
1.31mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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