Beef, Baby Onion and Red Wine Stew

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Beef, Baby Onion and Red Wine Stew
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
944
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie944 kcal(45 %)
Protein52.74 g(54 %)
Fat51.09 g(44 %)
Carbohydrates53.39 g(36 %)
Sugar added0 g(0 %)
Roughage5.76 g(19 %)
Vitamin A410.25 mg(51,281 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.29 mg(26 %)
Niacin22.06 mg(184 %)
Vitamin B₆1.6 mg(114 %)
Folate66.35 μg(22 %)
Pantothenic acid1.48 mg(25 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂2.46 μg(82 %)
Vitamin C40.67 mg(43 %)
Potassium1,863.79 mg(47 %)
Calcium150.72 mg(15 %)
Magnesium96.58 mg(32 %)
Iron6.66 mg(44 %)
Zinc8.49 mg(106 %)
Saturated fatty acids15.78 g
Cholesterol163.45 mg
Author of this recipe:
How healthy are the main ingredients?
BeefcarrotshallotgarlicCeleryrosemary

Ingredients

for
4
Ingredients
6 tablespoons
5.333 cups
lean Beef (diced)
1
carrot (diced)
8
shallots (finely chopped)
2 cloves
garlic (finely chopped)
1 stick
Celery (chopped)
2 cups
Red wine (e. g Burgundy)
2
2 cups
Beef stock (or vegetable stock)
3 cups
Pearl onion (halved if necessary)
cup
Bacon (diced)
1 sprig
rosemary (needles removed and chopped)
For the mashed potatoes
5 cups
floury potatoes (peeled and chopped)
cup
To garnish
parsley (chopped)

Preparation steps

1.
Heat 4 tbsp oil in a pot and fry the meat. Add the carrot, shallots, garlic and celery and fry for a few minutes. Deglaze with some of the wine and simmer. Add the remaining wine, the bay leaves and the stock. Braise on a medium heat for around 1 hour. Add the pearl onions and cook for another 45-60 minutes, stirring occasionally and adding more stock if necessary.
2.
Fry the bacon in the remaining oil. Season with salt and ground black pepper and stir into the meat mixture. Add the rosemary and season to taste.
3.
To make the mashed potatoes, cook the potatoes in boiling salt water until soft. Drain, leave to cool a little, then add the butter and mash well. Season with nutmeg and ground black pepper and serve on plates with the beef. Garnish with parsley.