Beef and Vegetable Stew

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Beef and Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie515 kcal(25 %)
Protein49.89 g(51 %)
Fat27.83 g(24 %)
Carbohydrates17.67 g(12 %)
Sugar added0 g(0 %)
Roughage3.83 g(13 %)
Vitamin A1,083.19 mg(135,399 %)
Vitamin D0.16 μg(1 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.26 mg(24 %)
Niacin21.96 mg(183 %)
Vitamin B₆1.02 mg(73 %)
Folate33.89 μg(11 %)
Pantothenic acid0.25 mg(4 %)
Biotin4.01 μg(9 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C20.83 mg(22 %)
Potassium943.72 mg(24 %)
Calcium78.28 mg(8 %)
Magnesium63 mg(21 %)
Iron4.12 mg(27 %)
Iodine1.32 μg(1 %)
Zinc9.67 mg(121 %)
Saturated fatty acids18.95 g
Cholesterol136.95 mg

Ingredients

for
4
Ingredients
1 onion (finely diced)
4 tablespoons rapeseed oil
1 tablespoon tomato puree
3 cups carrots (cut into 3 cm chunks)
¾ cup Celeriac (cut into 3 cm chunks)
1 ⅔ cups Beef stock
2 tomatoes (roughly diced)
4 Entrecote (approx. 150 g each)
2 tablespoons grainy Mustard
2 tablespoons chopped parsley
How healthy are the main ingredients?
carrotCeleriacMustardparsleyoniontomato

Preparation steps

1.
Sweat the onions in 2 tbsp oil. Add the tomato purée and fry together briefly. Add the carrots, celeriac and tomatoes and deglaze with the stock. Simmer gently for around 15 minutes.
2.
Season the steaks with salt and ground black pepper and smear with mustard. Fry in the remaining oil in a griddle pan for about 2 minutes on each side.
3.
Remove from the griddle pan and place on top of the vegetables in the pan. Braise for 5-10 minutes, depending on desired degree of cooking.
4.
To serve, cut into pieces if desired and arrange on top of the vegetables. Sprinkle with parsley and serve with a mushroom risotto.