Beef and Red Wine Stew
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
953
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 953 cal. | (45 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 77.4 μg | (129 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 52.3 μg | (116 %) | ||
| Vitamin B₁₂ | 9.5 μg | (317 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,803 mg | (70 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 434 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs lean Beef
- 2 cups carrots
- 2 cups Celery
- 4 cups brown button Mushroom
- 3 cups shallots
- 2 cloves garlic cloves
- 6 Tbsps olive oil
- 2 cups robust Red wine
- 2 bay leaves
- 3 sprigs rosemary
- ⅔ cup diced Bacon
- freshly ground Black pepper
- salt
- 4 cups Beef broth
Preparation
Kitchen utensils
1 Baking sheet, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Plastic wrap, 1 Food processor, 1 Wooden spoon, 1 Citrus juicer
Preparation steps
1.
Dice the meat (not too small). Clean and wash the carrots and celery and cut into bite-sized pieces. Clean the mushrooms and cut in half. Peel the onions and cut in half. Heat 4 tbsp oil in a pan and sauté the meat, in batches if necessary. Add the onions and garlic and fry until beginning to soften. Deglaze with the red wine and cook until reduced by half. Then add the bay leaves and stock and cook over a low heat for a further 1 1/2 hours. 20 minutes before the end of cooking time add the carrots and celery. Strip the leaves from the rosemary stalks and chop finely. Fry the bacon in 2 tbsp oil, add the mushrooms and stew for 5 minutes. Season with salt and pepper. Then mix into the beef ragout and sprinkle with rosemary. Baguette goes well with this dish.
