Beef Ragout
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
829
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,931 mg | (48 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams lean Beef
- 300 grams carrots
- 200 grams Celery
- 300 grams brown button Mushroom
- 400 grams shallots (or small onions)
- 2 garlic cloves
- 6 Tbsps olive oil
- ½ l strong Red wine
- 2 bay leaves
- 2 garlic cloves
- 3 sprigs rosemary
- 100 grams or bacon ham
- black peppers (freshly ground)
- salt
- 1 l Beef stock (or vegetable broth)
Preparation steps
1.
Cut meat into small cubes. Rinse and peel vegetables, as needed, and cut into bite-sized pieces. Heat 4 tablespoons of oil in a saucepan and brown meat pieces on all sides. Add onions and garlic and saute for a few minutes. Deglaze pan with red wine and simmer until reduced by half.
2.
Add bay leaves and broth to the pan and simmer for 1 1/2 hours. Add carrots and celery to the pan 20 minutes before the end of cooking. Rinse rosemary and pluck off leaves, chop finely and add to the pan. Heat 2 tablespoons of oil in a pan and saute bacon for a few minutes, add mushrooms and saute for 5 minutes. Season with salt and pepper and add to the stew. Sprinkle with rosemary and serve with baguette, if desired.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
