Beef Stew
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,980 mg | (50 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef shoulder
- 2 yellow onion
- 2 garlic cloves
- 2 Beefsteak tomato
- 5 Tbsps vegetable oil
- 30 grams Pastry flour
- 2 bay leaves
- 1 Cinnamon stick
- 1 generous pinch ground Cumin
- salt
- freshly ground peppers
- ⅛ l Red wine
- 750 grams small shallots
- 1 bunch fresh parsley
- 2 Tbsps Red wine vinegar
Preparation steps
1.
Cut the beef into bite-size pieces. Peel and chop the onions. Peel the garlic. Cut the tomatoes crosswise, scald in boiling water, peel, halve, remove stalks and seeds and coarsely chop.
2.
Heat the oil in a Dutch oven, brown the meat on all sides and sprinkle with flour. Add the onions, garlic, tomatoes and spices. Simmer for 10 minutes. Deglaze with red wine. Add the water and broth little by little until all ingredients are covered with liquid.
3.
Cover and simmer for 60 minutes at medium heat. Peel the shallot, add to the meat and simmer another 70-90 minutes until the meat almost falls apart. Rinse the parsley, shake dry and chop. Add the parsley to the stew and season heavily with salt and pepper.
