Baked Stew with Beef, Sweet Potatoes and Root Vegetables
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
561
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,627 mg | (41 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat.
2.
Rinse meat, pat dry and cut into about 3 cm (approximately 1 1/4 inch) cubes. Peel onion and chop finely. Peel carrots and parsnip and cut into thick slices. Rinse and dry leek, cut into rings. Peel sweet potatoes and slice into slices.
3.
Layers all ingredients into a buttered baking dish, starting with potatoes. Season each layer with spices, salt and pepper. Finish layering with potatoes again and season with salt and pepper. Add broth, cover and bake in preheated oven at 200°C (approximately 400°F) for about 1.5 hours. Approximately 20-30 minutes before the end of cooking, remove lid and let potatoes brown. Serve hot.
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