Beef and Pork Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,531 mg | (38 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 marrow bone
- 250 grams Beef brisket
- 250 grams Pork neck
- 400 grams starchy potatoes
- 2 onions
- 4 carrots
- 1 stalk Leeks
- 400 grams Savoy cabbage
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Caraway
- 1 l Beef broth
- 2 Tbsps parsley (chopped)
Preparation steps
Pat meat dry. Cut marrow from bones into slices.
Cut meat into bite-size cubes. Peel potatoes and the onions and cut potatoes into bite-sized pieces and the onions into eighths. Pull apart onion layers into single pieces. Peel carrots and cut into slices. Rinse leeks, drain and pat dry and cut off ends and cut in half lengthwise and cut into strips. Rinse cabbage, drain and pat dry and cut out stem and cut into fine strips.
Heat oil in a large saucepan and fry meat cubes and remove and set aside. Place half of bone marrow in a single layer on bottom of pot and place ingredients in single layers over bones. Layer meat, potatoes, carrots, cabbage, leeks and onions. Season each layer with salt, pepper and caraway seed. The final layer should be remaining bone marrow pieces. Pour broth over ingredients and cover and simmer for about 1 hour over medium heat. To serve, season stew to taste and garnish with parsley.
