Beef and Vegetable Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 32 min.
Ready in
Calories:
696
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram lean Beef (such as from the shoulder)
- 3 carrots
- 6 shallots
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- ½ l strong Red wine (such as Burgundy)
- 2 bay leaves
- ½ handful thyme
- 500 milliliters Beef stock (or vegetable broth)
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse beef, pat dry and cut into small to medium cubes. Peel carrots, trim and cut into slices. Peel shallot. Remove garlic and finely chop.
2.
Heat oil in a saucepan and sear beef on all sides in portions. Then add shallots, garlic and carrots and fry briefly. Add tomato paste and sauté briefly. Add a little red wine and let boil down slightly. Add remaining wine, bay leaves, half of thyme and beef stock. Simmer for about 1.5-2 hours over low heat. Stir occasionally and add more broth as needed.
3.
Then season to taste with salt and pepper. Remove bay leaf and thyme and serve in bowls sprinkled with fresh thyme and chopped parsley.
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