High-Protein
Beef and Vegetable Stew
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
631
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 1,776 mg | (44 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef (for stew, cubed)
- 4 carrots
- 2 onions
- 3 scallions
- 2 red Bell pepper
- 4 potatoes
- 200 grams Peas (frozen)
- 5 Tbsps olive oil
- ¾ l Beef broth
- ⅛ l Red wine
- 1 Tbsp Tomato paste
- salt
- peppers
- 1 tsp ground coriander
Preparation steps
1.
Peel carrots, cut in half and slice. Peel the onions and dice. Rinse scallions and cut into rings. Rinse peppers, cut in half, remove seeds and dice. Rinse, peel and dice small potatoes. Thaw peas. In a large pot, heat olive oil and cook beef until done. Reduce heat and add onions, potatoes, carrots and peppers and cook for 4 - 5 minutes, stirring on occasion.
2.
Add wine. Simmer for a big and then pour in broth. Add scallions and peas, cover and cook over medium heat for 20 minutes. Mix tomato paste with a little water and add to the stew. Add coriander and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Serve hot in bowls.
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