Beef and Bean Stew
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,722 mg | (43 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup White bean
- 14 ozs Beef (soup meat)
- 2 bay leaves
- 3 peppercorns
- 1.333 cups waxy potatoes (diced)
- 1 ½ cups carrots (diced)
- 2 sticks Celery (finely sliced)
- 2 cups Savoy cabbage (sliced)
- 1 cup Kidney beans (tinned, drained and rinsed)
- 1 cup sweet Corn (tinned, drained and rinsed)
Preparation steps
1.
Soften the white beans in water overnight.
2.
Place the meat in a pot along with a pinch of salt, the bay leaves and the peppercorns and cover with 1.5 litres water. Simmer on a medium heat for 1-1.5 hours. Then remove the meat and purée the soup.
3.
Drain the beans and add the to soup. Simmer for around 40 minutes.
4.
Add the potatoes, carrots, celery and the cabbage to the soup and simmer for another 10 minutes. Add the kidney beans and the sweetcorn, heat through and season with salt and ground black pepper to taste.
5.
Chop the meat and return to the soup. Transfer to bowls and serve immediately.
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