Tinned stew
Lentil, pea or goulash stew from a tin — with fresh bread and a splash of vinegar, not a bad evening.
- Time
- 10 min
- Effort:
- easy
- Season
- autumn, winter
- no cooking
- quick
- budget
- everyday
Ingredients for 2 portions
2 tin(s)tinned stew
4 slice(s)bread (rye-wheat)
to tastevinegar
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Celery
- Sulphites
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 2 portions per recipe.
| Energy | 994 kcal |
|---|---|
| Protein | 35.3 g |
| Fat | 54.2 g |
| Carbohydrates | 81.6 g |
| of which sugar | 16 g |
| Fibre | 16.9 g |
| Salt | 7 g |
Not counted because listed without a quantity: vinegar.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Stew into a pot, heat, do not boil.
- 2
Season with a splash of vinegar and pepper, serve with bread.