Beef Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 ½ kilograms Beef (from the leg, boneless)
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 3 garlic cloves
- 3 bay leaves
- 1 Cinnamon stick
- ½ tsp Nutmeg
- ½ tsp cloves
- ½ tsp Cumin
- 2 Tbsps Tomato paste
- 2 Tbsps Red wine vinegar
- 250 grams Tomatoes
- ½ l water
- 4 Tbsps Red wine
- 1 kilogram shallots
- 2 Tbsps parsley
Preparation steps
Rinse beef, pat dry and cut into 2 cm (approximately 3/4-inch) thick slices. Then cut into 2 cm (approximately 3/4-inch) wide strips and dice into cubes. Heat oil in a Dutch oven. Add meat cubes and brown over high heat.
Season with salt and pepper. Remove from Dutch oven.
Peel garlic and chop finely. Add garlic, bay leaves, cinnamon, nutmeg, cloves, cumin and tomato paste to the pan drippings. Sauté while stirring. Add meat and mix to combine. Pour in vinegar. Simmer 2-3 minutes. Add tomatoes and water (meat should be barely covered). Pour in wine and simmer, covered, for about 1 hour.
Pour boiling water over shallots. Let stand for about 1 minute, then pour off water, rinse briefly and press the shallots out of the skins.
Add shallots to the Dutch oven and continue to simmer, about 1 hour. Season to taste and stir in parsley. Serve with bread, pasta or rice, if desired.
