Beef Stew with Carrots and Mashed Potatoes

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Beef Stew with Carrots and Mashed Potatoes
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
660
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie660 cal.(31 %)
Protein36 g(37 %)
Fat43 g(37 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.5 mg(46 %)
Vitamin K33.4 μg(56 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.8 mg(57 %)
Folate55 μg(18 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂7.4 μg(247 %)
Vitamin C37 mg(39 %)
Potassium1,435 mg(36 %)
Calcium125 mg(13 %)
Magnesium84 mg(28 %)
Iron5.2 mg(35 %)
Iodine16 μg(8 %)
Zinc8.7 mg(109 %)
Saturated fatty acids20.6 g
Uric acid206 mg
Cholesterol143 mg
Complete sugar13 g

Ingredients

for
4
For the sauce
600 grams Beef (shoulder, ready to cook)
300 grams yellow onion
2 garlic cloves
300 grams Baby carrot
30 grams clarified butter
2 tsps Curry powder
1 generous pinch Ground cinnamon
1 generous pinch Cardamom
400 milliliters Beef stock
salt
freshly ground peppers
20 grams butter
In addition
500 grams floury potatoes
½ bunch parsley
40 grams butter
200 milliliters milk
Nutmeg
How healthy are the main ingredients?
Beefpotatoparsleygarlic clovesaltNutmeg

Preparation steps

1.

Rinse and pat dry meat, cut into bite-sized cubes. Peel onions and garlic and chop finely. Peel carrots. Heat butter in a saucepan and brown meat on all sides on high heat. Add onions, garlic and spices and saute for a few minutes. Add stock, season with salt and pepper and simmer on medium heat for 1 1/2 hours.

2.

Heat butter in a pan and saute carrots. Add to meat stew before the end of cooking. Peel and rinse potatoes, halve and cook in boiling salted water for 25-30 minutes. Drain, squeeze through a ricer and mix with milk and butter until smooth. Season with salt, pepper and nutmeg.

3.

Rinse parsley, shake dry, pluck off leaves and chop finely. Season stew again to taste. Arrange on plates and sprinkle with parsley. Place mashed potatoes alongside and serve.