Beef Casserole
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
597
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,605 mg | (40 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (such as brisket)
- 4 onions
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 2 bay leaves
- 500 milliliters light beer
- 500 milliliters Beef broth
- 4 carrots
- 400 grams small, waxy potatoes
Preparation steps
1.
Rinse meat, pat dry and cut into large cubes. Peel onions, halve and cut into strips.
2.
Grease a large Dutch oven with butter and layer meat pieces alternately with onions. In between layers, season with salt and pepper and sprinkle with bay leaves. Pour in beer and some broth, cover and bring to a boil. Simmer over low heat for about 1.5 hours.
3.
Peel carrots and potatoes, cut into pieces and add to the casserole 30 minutes before end of cooking time and season with salt and pepper. Throughout cooking, add more broth as required. Spoon into soup bowls and serve.
