Beef and Bean Stew

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Beef and Bean Stew
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
397
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie397 cal.(19 %)
Protein35 g(36 %)
Fat10 g(9 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A1.6 mg(200 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K22.5 μg(38 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.7 mg(114 %)
Vitamin B₆0.7 mg(50 %)
Folate106 μg(35 %)
Pantothenic acid1.7 mg(28 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C40 mg(42 %)
Potassium1,722 mg(43 %)
Calcium147 mg(15 %)
Magnesium135 mg(45 %)
Iron6.7 mg(45 %)
Iodine8 μg(4 %)
Zinc7.2 mg(90 %)
Saturated fatty acids3.9 g
Uric acid267 mg
Cholesterol56 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
½ cup White bean
14 ozs Beef (soup meat)
2 bay leaves
3 peppercorns
1.333 cups waxy potatoes (diced)
1 ½ cups carrots (diced)
2 sticks Celery (finely sliced)
2 cups Savoy cabbage (sliced)
1 cup Kidney beans (tinned, drained and rinsed)
1 cup sweet Corn (tinned, drained and rinsed)
How healthy are the main ingredients?
BeefcarrotKidney beansSavoy cabbagepotatoCelery

Preparation steps

1.
Soften the white beans in water overnight.
2.
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.
3.
Drain the beans and add the to soup. Simmer for around 40 minutes.
4.
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.
5.
Chop the meat and return to the soup. Transfer to bowls and serve immediately.