Beef, Fennel and Carrot Stew

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Beef, Fennel and Carrot Stew
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
993
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie993 kcal(47 %)
Protein99.87 g(102 %)
Fat46.49 g(40 %)
Carbohydrates50.27 g(34 %)
Sugar added0 g(0 %)
Roughage10.85 g(36 %)
Vitamin A1,589.99 mg(198,749 %)
Vitamin D0 μg(0 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂1.01 mg(92 %)
Niacin3.11 mg(26 %)
Vitamin B₆0.95 mg(68 %)
Folate124.58 μg(42 %)
Pantothenic acid0.63 mg(11 %)
Biotin8.96 μg(20 %)
Vitamin B₁₂5.97 μg(199 %)
Vitamin C71.46 mg(75 %)
Potassium1,835.67 mg(46 %)
Calcium191.93 mg(19 %)
Magnesium66.37 mg(22 %)
Iron14.4 mg(96 %)
Iodine3 μg(2 %)
Zinc27.18 mg(340 %)
Saturated fatty acids20.46 g
Cholesterol342.7 mg

Ingredients

for
4
Ingredients
42 ounces Oxtail (cut into chunks)
cup clarified butter
4 onions (two finely diced)
4 carrots (half finely diced, half sliced into batons)
2 stalks Celery (sliced)
1 small Fennel bulb (sliced)
2 cloves garlic (finely diced)
3 tomatoes (diced)
2 ½ cups Beef stock
1 teaspoon Caper (from a jar)
3 sprigs thyme
1 sprig rosemary
1 leaf bay leaves
2.333 cups potatoes (peeled and cubed)
0.333 cup sugar Snap pea
1 zucchini (cut into bite-sized pieces)
½ handful parsley (roughly chopped)
How healthy are the main ingredients?
potatogarlicparsleythymerosemaryonion

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Season the oxtail with salt and ground black pepper. Heat the clarified butter in a pan and sear the oxtail pieces on all sides. Remove from the pan and put to one side. To the fat from the meat add the onions, finely diced carrots, celery, fennel and garlic and fry, stirring occasionally, for 3-5 minutes.
3.
Add the oxtail pieces and tomatoes. Pour over the stock and add the capers, thyme and bay leaf. Season with salt and ground black pepper and transfer to the oven. Cook for 1.5 to 2 hours, adding extra stock if needed.
4.
Meanwhile, cook the potatoes in boiling salted water for around 25 minutes or until tender.
5.
Add the remaining carrots to the casserole 15 minutes before the end of cooking time. Add the sugar snap peas and courgette 10 minutes before the end of cooking time.
6.
Finally, stir in the parsley, check the seasoning and serve in bowls with the drained potatoes.