Beef Stew with Chestnuts and Pumpkin
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
991
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 991 cal. | (47 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,342 mg | (59 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef
- 30 grams clarified butter
- 12 peeled Pearl onion
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- ½ tsp dried thyme
- salt
- freshly ground peppers
- 500 grams Chestnuts
- 500 grams Pumpkin (peeled, cored)
- 250 milliliters Whipped cream
- 1 Tbsp chopped parsley
Preparation steps
1.
Heat clarified butter in a pan and brown meat on all sides. Add onions and saute briefly. Add 125 ml (approximately 1/2 cup) of broth and tomato paste, season with salt and pepper. Simmer, covered, for about 60 minutes. Cut chestnuts crosswise and cook in boiling water for 15 minutes, drain well and peel.
2.
Cut pumpkin into cubes. Add chestnuts and pumpkin to the pan. Add remaining broth and simmer for 30 more minutes. Remove meat, chestnuts and pumpkin from the pan and set aside. Reduce sauce by half. Add cream and bring to a boil, return meat,chestnuts and pumpkin to the stew and heat through. Season to taste and sprinkle with parsley. Serve.
