Beef and Vegetable Stew French Style (pot Au Feu)
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 123.3 μg | (206 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,218 mg | (55 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 470 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Wash the beef meat and bones under cold water. Heat a large saucepan, peel the onions, cut in half and place the cut side down on the saucepan bottom and roast. Add in the meat bones, rosemary, thyme, salt and peppercorns, sprinkle with water and heat slowly. Skim off the resulting foam.
2.
Once the broth begins to boil, add in the beef meat and cook over low heat for about 2 hours.
Rinse and trim the carrots, leek and celery, and cut into pieces. Peel and rinse the potatoes. Add the vegetables to the beef broth 30 minutes before the end of the cooking time. Season with salt and pepper.
