Beef and Vegetable Stew

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Beef and Vegetable Stew
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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
644
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein44.53 g(45 %)
Fat30.47 g(26 %)
Carbohydrates41.99 g(28 %)
Sugar added0 g(0 %)
Roughage3.85 g(13 %)
Vitamin A1,237.4 mg(154,675 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.3 mg(27 %)
Niacin19.56 mg(163 %)
Vitamin B₆1.26 mg(90 %)
Folate114.07 μg(38 %)
Pantothenic acid1.8 mg(30 %)
Biotin2.42 μg(5 %)
Vitamin B₁₂2.24 μg(75 %)
Vitamin C52.36 mg(55 %)
Potassium935.84 mg(23 %)
Calcium116.23 mg(12 %)
Magnesium67.94 mg(23 %)
Iron4.27 mg(28 %)
Iodine0.75 μg(0 %)
Zinc7.64 mg(96 %)
Saturated fatty acids6.54 g
Cholesterol141.68 mg
Author of this recipe:
How healthy are the main ingredients?
BeefparsleyCauliflowerCauliflowercarrotDill

Ingredients

for
4
Ingredients
26 ounces
Beef (e. g. cross rib or prime rib)
1 bunch
Mirepoix (onions, carrots and celeriac)
2
marrow bone
1
onion (halved)
1 bunch
flat leaf parsley
For the finished stew
½
Cauliflower (florets removed)
3
carrots (diced)
7 ounces
shell shaped Pasta
2 tablespoons
Dill (finely chopped)
Preparation

Kitchen utensils

1 Pot, 1 Sieve, 1 Cutting board, 1 Peeler, 1 Fine grater, 1 Small knife, 1 Large knife, 1 Small pot, 1 Wok oder Pfanne, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon

Preparation steps

1.
Place all the ingredients, apart from those for the finished stew, into a large pot. Add at least 3 litres cold water until everything is covered. Heat slowly on a low heat but do not allow to boil. Remove the foam on top every so often so that the stew doesn't become cloudy.
2.
Bring to the boil and then reduce the heat again. Simmer for approx. 2 hours.
3.
Remove the meat, the cooked mirepoix and the marrow bones with a draining spoon or sieve the entire stew.
4.
Blanche the cauliflower in boiling salt water for approx. 8-10 minutes and then drain. Then blanche the diced carrots for 5 minutes. Cook the pasta until al dente.
5.
If necessary remove the meat from the bones and dice. Put the blanched vegetables and the meat back in the stew. Add the pasta and dill just before serving and season with salt and ground black pepper. If desired, cooked, diced potatoes (approx. 3) can also be added.