Beef Stew with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,961 mg | (49 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 800 grams Beef (from the shoulder)
- 3 carrots
- 5 yellow onion
- 3 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 500 milliliters Beef stock
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 bay leaf
- salt
- peppers
- 1 tsp sweet ground paprika
- 500 grams floury potatoes
- 200 milliliters lukewarm milk
- 40 grams butter
- Nutmeg
Preparation steps
Rinse the meat, pat dry, and cut into bite-size cubes. Peel the carrots, onions and garlic. Cut the carrots in half and cut into slices. Finely dice the onion and garlic. In a saucepan, heat the oil and brown the meat in portions.
Remove the meat, add the vegetables to the pan and saute. Add the tomato paste and deglaze the drippings with half portion of red wine. Let boil down almost completely, then pour in the remaining wine and the stock. Add the meat again and simmer together with the herbs and spices over medium heat for 1 1/2-2 hours.
Meanwhile, peel the potatoes, rinse, cut into quarters and cook for 25-30 minutes in boiling salted water. Remove and use a potato masher. Stir until smooth with the lukewarm milk and the butter. Season with salt, pepper and nutmeg. Season the beef stew with salt and pepper, pour into a bowl and garnish with the mashed potatoes on top. Serve hot.
