Beef Ragout with Red Wine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,494 mg | (37 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 368 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 40 g |
Ingredients
- 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
Preparation steps
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.
Brown the beef in a hot roasting pan coated with butter over high heat, remove and set aside.
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.
Put the couscous in a bowl, pour boiling vegetable broth over it and let soak for about 10 minutes.
Use a fork to break up the couscous, transfer to plates and serve the beef ragout with the couscous.
