Beef Ragout with Bell Peppers and Potato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 796 cal. | (38 %) | ||
| Protein | 52.98 g | (54 %) | ||
| Fat | 35.61 g | (31 %) | ||
| Carbohydrates | 58.67 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.48 g | (35 %) |
| Vitamin A | 199.03 mg | (24,879 %) | ||
| Vitamin D | 0.69 μg | (3 %) | ||
| Vitamin E | 2.86 mg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 22.32 mg | (186 %) | ||
| Vitamin B₆ | 1.73 mg | (124 %) | ||
| Folate | 116.04 μg | (39 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 2.53 μg | (84 %) | ||
| Vitamin C | 121.09 mg | (127 %) | ||
| Potassium | 2,245.39 mg | (56 %) | ||
| Calcium | 213.32 mg | (21 %) | ||
| Magnesium | 121.39 mg | (40 %) | ||
| Iron | 7.88 mg | (53 %) | ||
| Iodine | 10.88 μg | (5 %) | ||
| Zinc | 8.87 mg | (111 %) | ||
| Saturated fatty acids | 13.66 g | |||
| Cholesterol | 166.73 mg |
Ingredients
- Ingredients
- 800 grams Beef (from the leg)
- Canola oil (for frying)
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- 3 Tbsps Tomato paste
- 300 milliliters dry Red wine
- 400 milliliters Beef broth (or water)
- 5 Juniper berries
- 3 bay leaves
- 3 red Bell pepper
- 700 grams starchy potatoes
- 300 grams Parsnips
- 100 milliliters Whipped cream
- 100 milliliters milk
- 40 milliliters mild olive oil
- freshly grated Nutmeg
- chopped parsley (for garnish)
Preparation steps
Cut the beef into finger-thick strips. Heat a little canola oil in a large pot and fry the meat in small portions until well browned. Add all the browned meat portions back to the pot.
Season the meat with salt, pepper and paprika. Stir in tomato paste and sauté briefly. Add red wine, broth, juniper berries and bay leaves. Bring to a boil, cover and cook over low heat for about 1 hour and 20 minutes.
While the meat cooks, rinse the bell peppers, cut in half, clean and cut into large cubes. Peel potatoes and parsnips and chop. Cook covered together in a little boiling salted water until soft, about 20 minutes. Add the bell peppers to the meat in the pot about 20 minutes before end of cooking. Drain potatoes and parsnips, let steam evaporate and press through a potato ricer. Heat cream, milk and olive oil in a small pot and stir into the potato puree. Season with salt and nutmeg.
Remove juniper berries and bay leaves. Serve beef ragout and puree sprinkled with chopped parsley.
