Beef Stew with Corn and Cabbage
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 36.48 g | (37 %) | ||
| Fat | 21.66 g | (19 %) | ||
| Carbohydrates | 34.3 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.24 g | (24 %) |
more nutritional values
| Vitamin A | 150.29 mg | (18,786 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 13.61 mg | (113 %) | ||
| Vitamin B₆ | 1.11 mg | (79 %) | ||
| Folate | 169.98 μg | (57 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Biotin | 5.63 μg | (13 %) | ||
| Vitamin B₁₂ | 1.47 μg | (49 %) | ||
| Vitamin C | 55.74 mg | (59 %) | ||
| Potassium | 992.05 mg | (25 %) | ||
| Calcium | 125.44 mg | (13 %) | ||
| Magnesium | 94.33 mg | (31 %) | ||
| Iron | 3.84 mg | (26 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 5.51 mg | (69 %) | ||
| Saturated fatty acids | 5.56 g | |||
| Cholesterol | 85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef
- 2 Corn
- salt
- 2 onions
- 600 grams Savoy cabbage
- 250 grams Red Beans (canned)
- 3 Tbsps sunflower oil
- ½ tsp Caraway (coarsely crushed)
- freshly ground peppers
- 300 milliliters Beef broth
Preparation steps
1.
Rinse meat, pat dry and cut into cubes. Clean corn cobs well and cook in boiling salted water for about 15 minutes. Drain and cut into pieces.
2.
The oven to 180 ° And Bottom Heat Preheat.
3.
Peel onions and chop finely. Rinse cabbage and cut into strips. Rinse beans well and drain. Heat 2 tablespoons of oil in a roasting pan and brown meat on all sides, remove from the pan. Add remaining oil to the pan and saute onions and cabbage for 1-2 minutes. Return meat to the pan, season with cumin powder, salt and pepper and deglaze pan with a little stock. Cook in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Gradually add remaining broth and stir occasionally. Add corn and beans about 20 minutes before the end of cooking, mix well.
4.
Season to taste and serve.
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