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Beef and Bean Stew

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Beef and Bean Stew
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
339
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein30.52 g(31 %)
Fat9.07 g(8 %)
Carbohydrates36.19 g(24 %)
Sugar added0 g(0 %)
Roughage8.61 g(29 %)
Vitamin A565.08 mg(70,635 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.18 mg(16 %)
Niacin11.93 mg(99 %)
Vitamin B₆0.8 mg(67 %)
Folate141.1 μg(47 %)
Pantothenic acid1.05 mg(18 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C25.91 mg(27 %)
Potassium1,079.76 mg(27 %)
Calcium121.28 mg(12 %)
Magnesium82.83 mg(28 %)
Iron5.28 mg(35 %)
Zinc4.85 mg(69 %)
Saturated fatty acids3.52 g
Cholesterol67.47 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
½ cup
14 ounces
Beef (soup meat)
2
3
1.333 cups
waxy potatoes (diced)
1 ½ cups
carrots (diced)
2 sticks
Celery (finely sliced)
2 cups
Savoy cabbage (sliced)
1 cup
Kidney bean (tinned, drained and rinsed)
1 cup
sweet Corn (tinned, drained and rinsed)
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Preparation

Preparation steps

Step 1/5
Soften the white beans in water overnight.
Step 2/5
Place the meat in a pot along with a pinch of salt, the bay leaves and the peppercorns and cover with 1.5 litres water. Simmer on a medium heat for 1-1.5 hours. Then remove the meat and purée the soup.
Step 3/5
Drain the beans and add the to soup. Simmer for around 40 minutes.
Step 4/5
Add the potatoes, carrots, celery and the cabbage to the soup and simmer for another 10 minutes. Add the kidney beans and the sweetcorn, heat through and season with salt and ground black pepper to taste.
Step 5/5
Chop the meat and return to the soup. Transfer to bowls and serve immediately.

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