Beef Stew with Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,078 cal. | (51 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 13.7 μg | (457 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,584 mg | (40 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 17.1 mg | (214 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram stew Beef
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 2 Tbsps Pastry flour
- ½ l Burgundy wine
- 500 milliliters Veal stock
- 2 sprigs parsley
- 1 bay leaf
- 4 sprigs thyme
- 1 sprig rosemary
- 80 grams streaky Smoked bacon
- 8 shallots
- 200 grams button Mushroom
- 4 Tbsps butter
- 350 grams Tagliatelle
- salt
- freshly ground peppers
Preparation steps
Rinse the beef, pat dry and cut into bite-size cubes. Brown the meat in hot oil in a roasting pan. Add the tomato puree, sauté briefly, sprinkle with flour, stir and deglaze with a little red wine. Simmer until the liquid is evaporated. Add the rest of the wine pour and the broth, cover and simmer over low heat for about 2 hours, stirring occasionally. Tie the herbs together with kitchen twine and add to the stew after 1 hour.
Cut the bacon into thin strips. Peel the shallots. Rinse the mushrooms and leave whole or cut smaller, depending on the size. Fry all together in a pan with 2 tablespoons hot butter for 4-5 minutes. Add to the stew for the last 45 minutes.
Cook the pasta in boiling salted water until al dente. Drain, melt the remaining butter in the pasta pot and briefly swirl the pasta in it.
Remove the herbs from the pan, season with salt and pepper and serve with the noodles in deep plates.
