Bay Leaf and Steak Stew
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,320 cal. | (63 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 19.6 μg | (653 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 2,024 mg | (51 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 21.3 mg | (266 %) | ||
| Saturated fatty acids | 34.6 g | |||
| Uric acid | 558 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup all-purpose flour
- 6 ⅔ cups stewing Beef (trimmed and cubed)
- ¼ cup sunflower oil
- 1 cup Pancetta (lardons)
- 6 shallots (halved)
- 4 large carrots (peeled and diced)
- 3 cups closed-cup Mushrooms (brushed clean)
- 1 cup good quality Ale
- 3 cups Beef stock
- 2 bay leaves
- salt
- freshly ground Black pepper
Product recommendation
Red wine or stout can be used in place of the ale if preferred.
Preparation steps
1.
Preheat the oven to 160°C (140° fan)|300F|gas 2.
2.
Dust the steak with the flour and season with plenty of salt and pepper. Heat some of the oil in a large casserole dish set over a moderate heat until hot.
3.
Seal the beef in batches, using fresh oil for each batch. Once sealed, pour away all but one tablespoon of the oil.
4.
Add the pancetta, shallots, carrots, mushrooms, ale, stock, and bay leaves. Stir well and cover with a lid.
5.
Cook in the oven for 2 hours, stirring after 1 hour, until the beef is tender. Remove from the oven and adjust the seasoning to taste before serving.
