Beef and Pork Stew
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beef
- 400 grams Pork shoulder
- 4 carrots
- 2 onions
- 2 Tbsps sunflower oil
- 1 Tbsp Tomato paste
- 1 tsp ground Caraway
- 2 Tbsps sweet ground paprika
- 500 milliliters Beef broth
- 1 bay leaf
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
1.
Rinse and pat dry beef and pork. Cut into bite-size cubes. Peel carrots and cut into segments about 2 cm (approximately 3/4 inch) long. Peel and slice onions. Heat oil in a large pan and brown the meat in batches.
2.
Saute carrot and onions in remaining oil. Stir in tomato paste and cumin. Add browned meat and paprika. Deglaze with broth, add bay leaf and simmer, covered, for about 1 1/2 hours.
3.
Add additional broth to reach desired consistency. Stir in parsley and season with salt, pepper and cayenne pepper. Serve with noodles as desired.
