Beef Stew from the Pressure Cooker
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
620
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams lean Beef
- 2 carrots
- 2 stalks Celery
- 4 shallots
- 2 garlic cloves
- 4 Tbsps vegetable oil
- ½ l stronger Red wine (such as Burgundy)
- 2 bay leaves
- 500 milliliters Beef stock
- 1 Tbsp cornstarch
- freshly ground peppers
- salt
Preparation steps
1.
Rinse the meat, pat dry and cut into medium to small cubes. Peel the carrots and celery, rinse and cut into bite-size pieces. Peel the shallots and garlic. Cut the garlic into slices and the shallots into quarters.
2.
Heat the oil in a pressure cooker and brown the meat on all sides. Add the garlic and shallots and cook for a few minutes. Deglaze with a little red wine and let it boil down. Pour in the rest of the wine and add the bay leaves, stock, carrots and celery. Close the cooker and simmer for 20 minutes on the second level.
3.
Release the pressure and open the cooker. Thicken the sauce to taste with some cold water mixed with the cornstarch. Season with salt and pepper. Goes well with baked potatoes.
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