Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram Beef (parried, such as from shoulder or calf)
- 3 onions
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 400 grams crushed Tomatoes (canned)
- 500 milliliters Beef broth
- 1 garlic clove
- 1 organic lemon
- 1 red chili pepper
- 1 tsp Caraway
- 1 Tbsp sweet ground paprika
- 1 Tbsp freshly chopped marjoram
- 1 bay leaf
- salt
- peppers
Preparation steps
Rinse the beef, pat dry and cut into bite-sized pieces. Peel the onions, halve and cut into strips.
Heat the oil in a large pot and saute the onions in it while stirring until translucent. Add the beef pieces and fry until light brown. Stir in the tomato paste and saute briefly. Add the crushed tomatoes and as much beef broth such that the beef pieces are well covered. Let simmer for about 2½ hours, stirring ocassionally. If necessary, add some more beef broth.
Meanwhile, peel the garlic and chop finely. Rinse the lemon in hot water, pat dry and grate the zest. Rinse the red chile pepper, halve, trim and finely chop. Add the garlic, lemon zest and chile pepper along with the caraway seeds, paprika, marjoram and bay leaf into the stew during the last 20 minutes of cooking.
Season the stew with salt and pepper and serve.
