Beef and Red Wine Stew

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Beef and Red Wine Stew
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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
497
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie497 kcal(24 %)
Protein46.01 g(47 %)
Fat20.77 g(18 %)
Carbohydrates20.98 g(14 %)
Sugar added0 g(0 %)
Roughage4.97 g(17 %)
Vitamin A1,524.28 mg(190,535 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.23 mg(21 %)
Niacin18.84 mg(157 %)
Vitamin B₆1.29 mg(92 %)
Folate46.35 μg(15 %)
Pantothenic acid1.35 mg(23 %)
Biotin1.86 μg(4 %)
Vitamin B₁₂2.35 μg(78 %)
Vitamin C14.11 mg(15 %)
Potassium863.37 mg(22 %)
Calcium136.77 mg(14 %)
Magnesium62.69 mg(21 %)
Iron5.69 mg(38 %)
Iodine0.75 μg(0 %)
Zinc7.83 mg(98 %)
Saturated fatty acids7.4 g
Cholesterol135.71 mg
Author of this recipe:
How healthy are the main ingredients?
BeefCaraway seedgarliccarrotLeek

Ingredients

for
4
Ingredients
1 tablespoon
5.333 cups
Beef (from the shoulder or neck, diced)
1
onion (diced)
1 teaspoon
1 teaspoon
2
2 cloves
garlic (diced)
1 tablespoon
cup
2 cups
2 tablespoons
4
carrots (sliced)
1
Leek (sliced)

Preparation steps

1.
Heat the oil in a pot and fry the meat on a high heat. Add the onion, caraway, peppercorns and bay leaves and fry for a few minutes.
2.
Stir in the garlic and the tomato purée and deglaze with the wine. Add approx. 300 ml stock and the paprika powder, half cover with a lid and braise for around 1 hour 30 minutes on a low heat. Stir occasionally and if necessary add some more stock.
3.
Add the carrots and leek for the final 40 minutes. At the end of the cooking time season with salt and cayenne pepper and serve.