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
4
- 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.
