Beef and Red Wine Stew

Name: Beef and Red Wine Stew
Total time: 1 h 55 min
Yield: 4
Cuisine: European, French
Ingredients: 28 ozs lean Beef; 2 cups carrots; 2 cups Celery; 4 cups brown button Mushroom; 3 cups shallots; 2 cloves garlic cloves; 6 Tbsps olive oil; 2 cups robust Red wine; 2 bay leaves; 3 sprigs rosemary; 0.667 cup diced Bacon; freshly ground Black pepper; salt; 4 cups Beef broth

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 55 min.

Ready in

Calories:

953

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	953 cal.	(45 %)
Protein	55 g	(56 %)
Fat	69 g	(59 %)
Carbohydrates	20 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	12.3 g	(41 %)

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more nutritional values

Vitamin A	2.2 mg	(275 %)
Vitamin D	4.7 μg	(24 %)
Vitamin E	4.4 mg	(37 %)
Vitamin K	77.4 μg	(129 %)
Vitamin B₁	0.7 mg	(70 %)
Vitamin B₂	1.6 mg	(145 %)
Niacin	34.3 mg	(286 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	121 μg	(40 %)
Pantothenic acid	7 mg	(117 %)
Biotin	52.3 μg	(116 %)
Vitamin B₁₂	9.5 μg	(317 %)
Vitamin C	44 mg	(46 %)
Potassium	2,803 mg	(70 %)
Calcium	189 mg	(19 %)
Magnesium	110 mg	(37 %)
Iron	10.8 mg	(72 %)
Iodine	61 μg	(31 %)
Zinc	12.4 mg	(155 %)
Saturated fatty acids	25.3 g
Uric acid	434 mg
Cholesterol	135 mg
Complete sugar	15 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 28 ozs lean Beef; 2 cups carrots; 2 cups Celery; 4 cups brown button Mushroom; 3 cups shallots; 2 cloves garlic cloves; 6 Tbsps olive oil; 2 cups robust Red wine; 2 bay leaves; 3 sprigs rosemary; ⅔ cup diced Bacon; freshly ground Black pepper; salt; 4 cups Beef broth

How healthy are the main ingredients?

Beef shallot carrot Celery olive oil garlic clove

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Preparation

Kitchen utensils

1 Baking sheet, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Plastic wrap, 1 Food processor, 1 Wooden spoon, 1 Citrus juicer

Preparation steps

Dice the meat (not too small). Clean and wash the carrots and celery and cut into bite-sized pieces. Clean the mushrooms and cut in half. Peel the onions and cut in half. Heat 4 tbsp oil in a pan and sauté the meat, in batches if necessary. Add the onions and garlic and fry until beginning to soften. Deglaze with the red wine and cook until reduced by half. Then add the bay leaves and stock and cook over a low heat for a further 1 1/2 hours. 20 minutes before the end of cooking time add the carrots and celery. Strip the leaves from the rosemary stalks and chop finely. Fry the bacon in 2 tbsp oil, add the mushrooms and stew for 5 minutes. Season with salt and pepper. Then mix into the beef ragout and sprinkle with rosemary. Baguette goes well with this dish.

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