Beef Stew with Carrots and Ginger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,456 mg | (36 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 50 grams ginger
- 700 grams carrots
- 4 Sirloin steak each about 3-4 cm thick (approximately 1 1/2 inches)
- freshly ground peppers
- vegetable oil (for sauteing)
- salt
- 1 tsp mild Curry
- 200 milliliters Veal stock (or broth)
- ½ paprika
- fresh parsley (for garnish or coriander)
Preparation steps
Peel and dice the onion and garlic cloves. Peel ginger root and slice very thinly. Peel the carrots and cut into sticks about 4 cm (approximately 1 1/2 inches) long. Pat the steaks dry, season with salt and pepper and sauté quickly in hot oil until browned on both sides. Remove from heat and keep warm.
Sauté the onion, garlic and ginger until fragrant. Add the carrots and season with salt, pepper and curry powder. Pour in the veal stock and place the steaks on top of the vegetables. Cover and let simmer for about 10 minutes. Meanwhile, rinse the bell pepper and cut into thin strips.
Remove the steaks from the pan and cut into narrow strips. Plate the vegetables and arrange the steak slices on top. Season with salt and pepper and top with the bell pepper strips. Serve garnished with fresh parsley.
