High-Protein

Beef and Vegetable Stew

5
Average: 5 (2 votes)
(2 votes)
Beef and Vegetable Stew
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
631
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie631 cal.(30 %)
Protein48 g(49 %)
Fat31 g(27 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E5.8 mg(48 %)
Vitamin K58.4 μg(97 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin22.7 mg(189 %)
Vitamin B₆1.1 mg(79 %)
Folate162 μg(54 %)
Pantothenic acid2.6 mg(43 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C155 mg(163 %)
Potassium1,776 mg(44 %)
Calcium108 mg(11 %)
Magnesium113 mg(38 %)
Iron7.5 mg(50 %)
Iodine15 μg(8 %)
Zinc11.5 mg(144 %)
Saturated fatty acids9.5 g
Uric acid314 mg
Cholesterol114 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
800 grams Beef (for stew, cubed)
4 carrots
2 onions
3 scallions
2 red Bell pepper
4 potatoes
200 grams Peas (frozen)
5 Tbsps olive oil
¾ l Beef broth
l Red wine
1 Tbsp Tomato paste
salt
peppers
1 tsp ground coriander
How healthy are the main ingredients?
Beefolive oilTomato pastecarrotonionpotato

Preparation steps

1.

Peel carrots, cut in half and slice. Peel the onions and dice. Rinse scallions and cut into rings. Rinse peppers, cut in half, remove seeds and dice. Rinse, peel and dice small potatoes. Thaw peas. In a large pot, heat olive oil and cook beef until done. Reduce heat and add onions, potatoes, carrots and peppers and cook for 4 - 5 minutes, stirring on occasion.

2.

Add wine. Simmer for a big and then pour in broth. Add scallions and peas, cover and cook over medium heat for 20 minutes. Mix tomato paste with a little water and add to the stew. Add coriander and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Serve hot in bowls.