Beef Ragout
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (such as Shoulder)
- 2 onions
- 2 garlic cloves
- 2 fresh bay leaves
- 3 cloves
- ½ tsp peppercorns
- salt
- freshly ground peppers
- 2 carrots
- 400 grams waxy potatoes
- 200 grams green Beans
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse meat and place in a pot. Cover with cold water and bring to a boil. Skim all foam and reduce heat. Peel 1 onion and garlic and halve onion. Add onion, garlic, bay leaves, cloves and peppercorns to the broth. Simmer for approximately 2.5 hours. Add more water as needed.
2.
Remove cooked meat from the broth and cool. Strain broth through a cloth into another pot. If necessary, skim off fat.
3.
Peel carrots, potatoes and remaining onion, chop. Rinse beans. Add vegetables to hot broth and simmer for about 10 minutes on low heat. Cut meat into small pieces and add to the ragout. Add parsley and season with salt and pepper. Serve.
