Beef, Sausage and Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,296 mg | (32 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 750 grams Beef brisket
- 2 Debrecener sausages (or pork sausage)
- 2 marrow bone
- 400 grams starchy potatoes
- 6 carrots
- 2 large onions
- 2 Parsnips
- ¼ Celery root
- 2 Tbsps vegetable oil
- ½ l Beef broth (jarred)
- 2 Tbsps chopped parsley
- 1 tsp Caraway
- salt
- peppers
- parsley (for garnish)
Preparation steps
Rinse the beef brisket and sausage and cut into bite-sized cubes. Remove the marrow from the bones and cut into slices. Dice the potatoes and celery root. Peel the onion, cut in half and slice thinly. Peel and slice the carrots and parsnips. Roughly chop the parsley. Heat the vegetable oil in a large pot and brown the beef and sausage. Remove the meat from the pot.
Place the sliced marrow in the bottom of the pot, layer the cooked beef and sausage on top. Evenly distribute the potatoes, onion, celery root, parsnip and carrots over the meat. Sprinkle with salt, pepper, caraway seeds and chopped parsley. Pour the beef broth over everything, cover the pot and place in an oven preheated to 180°C (approximately 350°F). Cook for 1 1/2 hours. Ladle into bowls, garnish with fresh parsley and serve.
