Beef Ragout with Red Wine

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Beef Ragout with Red Wine
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
908
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie908 cal.(43 %)
Protein50 g(51 %)
Fat30 g(26 %)
Carbohydrates102 g(68 %)
Sugar added0 g(0 %)
Roughage13.4 g(45 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K11.7 μg(20 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin21 mg(175 %)
Vitamin B₆0.7 mg(50 %)
Folate49 μg(16 %)
Pantothenic acid2.3 mg(38 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂8.4 μg(280 %)
Vitamin C14 mg(15 %)
Potassium1,494 mg(37 %)
Calcium134 mg(13 %)
Magnesium154 mg(51 %)
Iron8.8 mg(59 %)
Iodine14 μg(7 %)
Zinc11.4 mg(143 %)
Saturated fatty acids12.3 g
Uric acid368 mg
Cholesterol120 mg
Complete sugar40 g

Ingredients

for
4
Ingredients
700 grams Beef (ready to cook, shoulder)
150 grams carrots
300 grams onions
2 garlic cloves
150 grams fresh Date
3 Tbsps raisins
200 grams chickpeas (canned)
2 Tbsps clarified butter
1 Tbsp Tomato paste
200 milliliters dry Red wine
200 milliliters Beef stock
½ tsp ground cinnamon
1 pinch ground Cardamom
1 pinch ground cilantro
1 pinch ground Cumin
1 pinch Ground allspice
salt
freshly ground peppers
300 grams Couscous (Instant)
400 milliliters Vegetable broth
How healthy are the main ingredients?
BeefonionchickpeascarrotDateraisins

Preparation steps

1.

Rinse the beef, pat dry and cut into bite-sized pieces. Peel carrot and cut into 1 cm (approximately 1/2-inch) small cubes. Peel the onions and garlic and chop finely. Trim dates and remove pits. Soak raisins in lukewarm water. Rinse the chickpeas in a colander and drain well.

2.

Brown the beef in a hot roasting pan coated with butter over high heat, remove and set aside.

3.

Cook the onion and garlic in the pan drippings until translucent. Add the carrots and stir in the tomato paste. Deglaze with the wine, pour the beef stock, place the meat in the roasting pan and simmer for about 1 hour over medium heat. Then add the spices, raisins and dates and simmer another 15 minutes. Finally, add the chickpeas and cook for 10 minutes. Season with salt and pepper.

4.

Put the couscous in a bowl, pour boiling vegetable broth over it and let soak for about 10 minutes.

5.

Use a fork to break up the couscous, transfer to plates and serve the beef ragout with the couscous.

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