Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 800 grams Beef (shoulder boneless)
- 400 grams onions
- 2 Tomatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps vegetable oil
- sweet ground paprika
- 2 Tbsps Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- salt
- freshly ground peppers
- 1 bay leaf
- 3 peppercorns
- 1 tsp dried marjoram
- fresh marjoram (for garnish)
Preparation steps
Wash meat, pat dry and cut into bite-sized pieces. Peel onion and chop finely. Blanch tomatoes in boiling water. Remove and quarter, peel and core and roughly chop. Rinse peppers and cut in half. Remove seeds and white inside walls. Peel if desired and cut into 1.5 cm (approximately 1/2 inch) pieces.
In a saucepan heat oil and brown meat in portions. Season with paprika, remove from heat and set aside.
Sweat onions in the meat drippings until translucent. Stir in tomato paste and allow to heat. Pour in wine and beef stock. Add browned meat, season with salt and pepper and simmer over medium heat about 1-1/2 hours.
Place spices into a spice bag. Add spice bag and vegetables after about 1 hour of cooking time. Stir in dried marjoram and continue to cook.
Season the stew again, if necessary and garnish with fresh marjoram leaves. Serve with noodles or potatoes, if desired.
