Beef Stew with Green Beans and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 115.2 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,532 mg | (38 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 34 g |
Ingredients
Preparation steps
For the stock: Rinse the meat and pat dry. Rinse the soup vegetables, trim and coarsely chop. Bring 2 liters (approximately 8 cups) water to a boil. Add the soup vegetables and meat, season with salt and simmer over low heat for about 1 hour 30 minutes. Remove the meat from the soup and dice. For the soup: Rinse the beans, trim and cut in half. Peel the potatoes, rinse and coarsely chop. Dice the bacon and fry until golden brown in a large saucepan. Add the green beans, potatoes and 2 sprigs of parsley.
Add 1 liter (approximately 4 cups) stock, season with salt and pepper and simmer over low heat for about 30 minutes. Peel the apples, cut into quarters, remove the seeds and slice. Add to the soup with a little vinegar, sugar and cinnamon and simmer until softened. Return the meat to the soup and warm gently. Season with salt and pepper and serve garnished with parsley.
