Beef and Pepper Stew with Potatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef (such as for goulash, from the shoulder)
- 500 grams floury potatoes
- 2 onions
- 2 garlic cloves
- 3 Bell pepper (red, yellow and green)
- salt
- peppers
- 1 tsp ground Caraway (ground)
- 2 bay leaves
- 2 sprigs oregano
- 400 milliliters Beef broth
Preparation steps
1.
Prepare clay pot according to manufacturer's instructions.
2.
Rinse meat and pat dry. Peel potatoes, onions and garlic. Cut potatoes and onions into pieces and cut garlic into slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces. Place vegetables in a bowl and season with salt, pepper and caraway seeds. Mix well. Place bay leaves and oregano in prepared pot and pour in broth and vegetables.
3.
Replace lid and place in a cold oven. Set at 200°C (approximately 400°F) and simmer for about 1 hour.
4.
Season again before serving.
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