Calories and protein in a bowl of beef stew, with and without oil
Also called beef and vegetable stew.
The short answer
1 bowl, about 350 g, normal oil
270 kcal
27 g protein
Fat 8.5 g · carbs 23 g · fibre 3.5 g · With meat or fish
Portion: a large bowl. Calculated from USDA FoodData Central
Stewing beef is fairly lean. Bread on the side usually adds more than the oil does.
With and without oil
The same 1 bowl, changing only the oil the beef is browned in. Normal is about 3 g in this portion. A little halves the recipe’s fat and a lot doubles it, so in a portion of the same weight a lot comes out a little under double. These are the four levels the app asks about, with the same numbers.
| Oil | Added | Calories | Protein |
|---|---|---|---|
| None | 0 g | 250 kcal | 27 g |
| A little | 1.5 g | 260 kcal | 27 g |
| Normal | 3 g | 270 kcal | 27 g |
| A lot | 6.5 g | 290 kcal | 27 g |
What moves the number
- Beef chuckabout 140 kcal
- Potatoabout 50 kcal
- Oil (the oil the beef is browned in)about 30 kcal
The recipe behind these numbers
Raw ingredient weights in one 1 bowl, scaled from the batch recipe in the Homekcal app’s dish table, with normal oil. Water, salt and spices add almost no energy but are listed so the recipe is complete. If your version has more of something, the numbers move with it.
| Ingredient | Weight | Calories | Protein |
|---|---|---|---|
| Beef chuckUSDA: Beef, chuck for stew, separable lean and fat, all grades, raw | 111 g | 140 | 24 g |
| PotatoUSDA: Potatoes, flesh and skin, raw | 64 g | 50 | 1.5 g |
| CarrotUSDA: Carrots, raw | 40 g | 15 | 0.5 g |
| OnionUSDA: Onions, raw | 32 g | 15 | 0.5 g |
| CeleryUSDA: Celery, raw | 16 g | 0 | 0 g |
| Tomato pasteUSDA: Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 5 g | 5 | 0 g |
| MaidaUSDA: Wheat flour, white, all-purpose, enriched, unbleached | 4 g | 15 | 0.5 g |
| WaterUSDA: Beverages, water, tap, drinking | 143 g | 0 | 0 g |
| SaltUSDA: Salt, table | 1.5 g | 0 | 0 g |
| Black pepperUSDA: Spices, pepper, black | 0.5 g | 0 | 0 g |
| OilUSDA: Oil, canolaThe oil the beef is browned in | 3 g | 30 | 0 g |
What we could not match
Stand ins and assumptions in this recipe that a person still has to check.
- Cooked yield is an estimate of a typical home pot (water evaporated); a weighed batch would replace it.
- Stock is calculated as water with salt; a meat or bone stock adds a little protein and fat.
- Fat that renders out of the beef stays in the pot and is counted.
How this was worked out
This is the same dish the Homekcal app logs, from the same table. Each raw ingredient’s weight is multiplied by its per-100 g values in USDA FoodData Central, the batch is added up and divided by the cooked weight it makes. Calories are rounded to the nearest 10 and grams to the nearest gram, because a standard recipe is not your recipe. These are calculated values, not weighed or lab tested meals, and home versions vary a lot.
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026. fdc.nal.usda.gov. Public domain (CC0).
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