Beef Stew
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
495
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,494 mg | (37 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 stalk Leeks
- 2 carrots
- 1 Beet (150 grams)
- 250 grams Celery root
- 1 onion
- 2 cloves
- 1 kilogram Beef (such as shoulder or rib)
- 3 pcs marrow bone
- 2 Tbsps vegetable oil
- salt
- 1 bay leaf
- freshly ground peppers
Preparation steps
1.
Rinse leeks, trim and cut into wide rings. Peel carrots, beets and celery and coarsely chop. Peel onion and press cloves into onion.
2.
Rinse beef and bone. Cut beef into large pieces. Heat 1 tablespoon oil in a large pot and fry beef on all sides until browned. Remove from the pot and then fry bones briefly. Remove from the pot and in the remaining oil fry all prepared vegetables. Add cold water and place meat and bones back into the pot. Everything should be covered with water. Bring to a boil and add bay leaf and season with salt. Reduce the heat and simmer for just under 2.5 hours until everything is tender.
3.
Season the soup before serving with salt and pepper. Serve in bowls.
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