Beef Stew
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
632
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 49.73 g | (51 %) | ||
| Fat | 30.15 g | (26 %) | ||
| Carbohydrates | 38.96 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.65 g | (19 %) |
more nutritional values
| Vitamin A | 210.74 mg | (26,343 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.84 mg | (165 %) | ||
| Vitamin B₆ | 1.44 mg | (103 %) | ||
| Folate | 75.29 μg | (25 %) | ||
| Pantothenic acid | 1.58 mg | (26 %) | ||
| Biotin | 8.04 μg | (18 %) | ||
| Vitamin B₁₂ | 2.37 μg | (79 %) | ||
| Vitamin C | 21.55 mg | (23 %) | ||
| Potassium | 1,122.32 mg | (28 %) | ||
| Calcium | 184.47 mg | (18 %) | ||
| Magnesium | 78.16 mg | (26 %) | ||
| Iron | 5.57 mg | (37 %) | ||
| Iodine | 4.5 μg | (2 %) | ||
| Zinc | 8.19 mg | (102 %) | ||
| Saturated fatty acids | 15.19 g | |||
| Cholesterol | 171.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef
- 6 onions
- 50 grams clarified butter
- 1 Tbsp Tomato paste
- salt
- peppers
- 2 cloves
- 2 bay leaves
- 1 tsp Juniper berries
- 800 milliliters Beef broth
- 200 grams Pickle
- 2 Tbsps Caper
- 2 Tbsps breadcrumbs
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse meat, pat dry and cut into bite-sized cubes. Peel onions and cut into rings.
2.
Heat some butter in a pan and brown meat, few pieces at a time, on all sides. Remove from the pan. Saute onions in the same pan and add tomato paste. Return meat to the pan and season well with salt and pepper, cloves, bay leaves and juniper berry. Add broth. Cover and simmer for about 2 hours on medium heat. Add more broth as needed.
3.
Cut pickles diagonally into pieces and add with capers to the pan. Add breadcrumbs and simmer until stew thickens. Season heavily with salt and pepper.
4.
Sprinkle with parsley and serve.
