Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 69.4 μg | (116 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,857 mg | (46 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams dried white Beans
- 1 kilogram Beef (boiled meat, such as Tafelspitz)
- 2 bay leaves
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 stalk Leeks
- 500 grams waxy potatoes
- 4 carrots
- salt
- freshly ground peppers
Preparation steps
Soak beans in water.
Rinse meat and place in a large pot. Cover with cold water and bring to a boil. Reduce heat and simmer for about 3 hours. The meat should always be covered with water, add as required. Place bay leaves, juniper berries and peppercorns in a spice bag and add together with the beans into the pot after about 2 hours. Rinse and trim leek and cut into large pieces. Rinse potatoes and carrots, peel and cut into slices. Add together with leeks during the last 30 minutes to stew. Season with salt and pepper.
Before serving, remove spice bag. Arrange meat and vegetables on plates and pour over some broth.
Or in shown manner prepare: Before cooking, from potato slices, cut into female heads. Divide cooked meat into individual fibers and from the leek form ribbons and bows. Arrange vegetables and meat on the preheated plates to form heads.
