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Beef and Beet Stew

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Beef and Beet Stew
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Calories:
499
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein48.04 g(49 %)
Fat20.47 g(18 %)
Carbohydrates31.58 g(21 %)
Sugar added0.26 g(1 %)
Roughage8.36 g(28 %)
Vitamin A113.63 mg(14,204 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.31 mg(28 %)
Niacin19.36 mg(161 %)
Vitamin B₆1.48 mg(106 %)
Folate202.4 μg(67 %)
Pantothenic acid1.79 mg(30 %)
Biotin5.08 μg(11 %)
Vitamin B₁₂2.21 μg(74 %)
Vitamin C79.77 mg(84 %)
Potassium1,601.69 mg(40 %)
Calcium196.84 mg(20 %)
Magnesium102.72 mg(34 %)
Iron5.62 mg(37 %)
Iodine1.5 μg(1 %)
Zinc8.03 mg(100 %)
Saturated fatty acids9.25 g
Cholesterol139.87 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 cups
braising Beef
1 teaspoon
1 teaspoon
1 teaspoon
Juniper berries
1
6 cups
1.333 cups
Celeriac (peeled and grated)
3.333 cups
red Beets (peeled and chopped)
2
onions (diced)
1
Garlic clove (chopped)
1 tablespoon
3 tablespoons
¼ teaspoon
freshly ground peppers
2 cups
canned tomatoes (chopped)
3 cups
white Cabbage (sliced)
1 sprig
2 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Small baking dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Immersion blender

Preparation steps

1.
Put the beef, salt, peppercorns, juniper berries and bay leaf in a large pot with the beef broth and bring to a boil. Simmer for 1 1/2 hours.
2.
Take the meat from the pot. Remove any fat and sinews and cut into bite-sized pieces. Strain the liquid.
3.
Heat the oil in a large casserole dish. Saute the onions and garlic for approximately 3 minutes until they begin to brown. Add the celery root and beets. Continue cooking for an additional 3 minutes.
4.
Pour in enough of the beef broth to cover the vegetables. Add the vinegar, sugar and pepper and simmer over a low heat for approx. 30 minutes.
5.
Add the tomatoes and cabbage to the other vegetables. Add enough beef broth to cover and simmer for an additional 30 minutes.
6.
Rinse the dill and shake off any excess moisture. Chop finely. Stir the cubed beef into the borscht.
7.
Season to taste with vinegar, sugar, and salt and stir in the dill. Serve with the soured cream as a garnish.