Beans and Beef Stew
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef
- 2 Tbsps vegetable oil
- 120 grams cannellini beans
- salt
- peppers
- 1 bunch mixed Fresh herbs (Bay leaf, parsley, sage)
- 250 grams waxy potatoes
- 1 onion
- 1 garlic clove
- 500 milliliters Beef broth
- ½ chili pepper
Preparation steps
1.
Soak beans in water overnight. Drain the next day. Peel onion and cut into large pieces. Peel garlic. Rinse and halve chile pepper, remove seeds and ribs. Rinse and shake dry herbs, tie into a bouquet. Peel potatoes and cut into large pieces.
2.
Cut meat into 2-3 cm (approximately 1 inch) pieces and season with salt and pepper. Heat oil in a pan and brown meat on all sides. Add onion and garlic and saute briefly. Add beans and herbs and saute for a few minutes. Add broth and chile pepper. Simmer, covered, for about 40 minutes on low heat. Season to taste and serve.
