Beef, Baby Onion and Red Wine Stew
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
1403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,403 cal. | (67 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 15.4 μg | (513 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,484 mg | (62 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 19.1 mg | (239 %) | ||
| Saturated fatty acids | 34.2 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 5.333 cups lean Beef (diced)
- 1 carrot (diced)
- 8 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 stick Celery (chopped)
- 2 cups Red wine (e. g Burgundy)
- 2 bay leaves
- 2 cups Beef stock (or vegetable stock)
- 3 cups Pearl onion (halved if necessary)
- ⅔ cup Bacon (diced)
- 1 sprig rosemary (needles removed and chopped)
- 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.
