Beef Stew with Sweet Potatoes
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,536 mg | (38 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef
- salt
- freshly ground pepper
- 300 grams onions
- 3 Tbsps clarified butter
- 1 l Beef broth
- 1 bunch baby carrots
- 500 grams Sweet potato
- 150 grams button Mushroom (Or seasonal mushrooms)
- fresh thyme
Preparation steps
1.
Peel onions and cut coarsely.
2.
Cut meat into 3 cm (approximately 1 inch) pieces, season with salt and pepper. Heat butter in a large Dutch oven and brown meat on all sides, remove from the pot and set aside. Saute onions in the same pot for a few minutes, return meat to the pot and add broth, bring to boil and simmer, covered, for about 1.5 hours.
3.
Rinse and peel potatoes and chop coarsely. Rinse carrots and halve crosswise. Clean mushrooms and chop coarsely. Add vegetables to the pot after 1 hour of cooking. Season with salt and pepper and serve sprinkled with thyme leaves.
