Beef Ragout with Bell Peppers and Potato Puree

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Beef Ragout with Bell Peppers and Potato Puree
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
796
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie796 cal.(38 %)
Protein52.98 g(54 %)
Fat35.61 g(31 %)
Carbohydrates58.67 g(39 %)
Sugar added0 g(0 %)
Roughage10.48 g(35 %)
Vitamin A199.03 mg(24,879 %)
Vitamin D0.69 μg(3 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.41 mg(37 %)
Niacin22.32 mg(186 %)
Vitamin B₆1.73 mg(124 %)
Folate116.04 μg(39 %)
Pantothenic acid1.98 mg(33 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂2.53 μg(84 %)
Vitamin C121.09 mg(127 %)
Potassium2,245.39 mg(56 %)
Calcium213.32 mg(21 %)
Magnesium121.39 mg(40 %)
Iron7.88 mg(53 %)
Iodine10.88 μg(5 %)
Zinc8.87 mg(111 %)
Saturated fatty acids13.66 g
Cholesterol166.73 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
BeefpotatoParsnipWhipped creamTomato pastesalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Remove juniper berries and bay leaves. Serve beef ragout and puree sprinkled with chopped parsley.