Beef Stew French-style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 917 cal. | (44 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,612 mg | (40 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams lean Beef
- 400 grams onions
- 350 grams carrots
- 250 grams button Mushroom
- 200 grams Celery
- 2 cloves garlic cloves
- 8 Tbsps olive oil
- 2 Tbsps butter
- 500 milliliters dry Red wine
- 1 l Beef broth
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- ½ tsp dried oregano
- 100 grams diced Bacon
- salt
- peppers
Preparation steps
Cut the beef into bite-size cubes. Peel the onions and carrots and cut into cubes. Clean the mushrooms and halve or quarter depending on size. Rinse the celery, dry, pull the strings and slice. Peel garlic and chop finely.
Heat 6 tablespoons olive oil in a Dutch oven and working in batches, saute the beef until browned all over. Add onions and garlic and cook until translucent. Add the red wine and boil until reduced by half. Add the broth, rosemary, thyme and oregano and bring to a boil. Reduce to a simmer and cook 1 hour. Stir in the celery and carrots and simmer until the vegetables and meat are tender, about 30 minutes longer.
Meanwhile, heat the remaining olive oil with the butter in a pan and saute the bacon until crisp. Add the mushrooms and saute until tender, about 6 minutes. Season with salt and pepper and add to the beef. Bring to the boil, season with salt and pepper and serve
