Beef Stew with Noodles
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Beef Stew with Noodles - Hearty yet light and flavorful
Healthy, because
Even smarter
Nutritional values
This stew is low in fat, rich in protein and fiber, and is also a great source of vitamins and minerals.
Good things take time, including this stew, so it's worth making twice the amount and freezing half of it. That way, you'll have a quick meal prepped for the future.
(Percentage of daily recommendation)
Calorie | 460 cal. | (22 %) | ||
Protein | 53 g | (54 %) | ||
Fat | 7 g | (6 %) | ||
Carbohydrates | 42 g | (28 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 12.5 g | (42 %) |
Vitamin A | 1 mg | (125 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.9 mg | (16 %) | ||
Vitamin B₁ | 0.7 mg | (70 %) | ||
Vitamin B₂ | 0.6 mg | (55 %) | ||
Niacin | 21.1 mg | (176 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 63 μg | (21 %) | ||
Pantothenic acid | 1.7 mg | (28 %) | ||
Biotin | 8 μg | (18 %) | ||
Vitamin B₁₂ | 6 μg | (200 %) | ||
Vitamin C | 20 mg | (21 %) | ||
Potassium | 997 mg | (25 %) | ||
Calcium | 138 mg | (14 %) | ||
Magnesium | 118 mg | (39 %) | ||
Iron | 8.6 mg | (57 %) | ||
Iodine | 15 μg | (8 %) | ||
Zinc | 9.9 mg | (124 %) | ||
Saturated fatty acids | 2.8 g | |||
Uric acid | 348 mg | |||
Cholesterol | 110 mg |
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Ingredients
- Ingredients
- 2 onions
- 1 ½ lbs Beef tip
- salt
- 2 large carrots
- 10 ozs potatoes
- 1 pc Celery root (about 6-8 oz)
- 1 stalk Leeks
- 7 ozs Whole-wheat spaetzle (or egg noodles)
- peppers
- 2 sprigs parsley
Kitchen utensils
Preparation steps
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Cut onions in half. Cook with the cut sides down in a dry hot pan over medium heat until dark brown.
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Rinse the meat and pat dry. Combine meat, charred onions and 1 teaspoon salt with about 2 liters (approximately 2 quarts) water in a pot.
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Bring to a boil, skimming foam from surface with a slotted spoon. Reduce heat to medium and simmer for 2 hours.
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Peel carrots and potatoes. Rinse celery, pat dry and remove any strings. Cut vegetables into 1 cm (approximately 1/2-inch) cubes. Cover potatoes with cold water in a bowl to keep them from browning.
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Halve leek lengthwise and rinse well under cold water, then drain. Cut into 1 cm (approximately 1/2-inch) pieces.
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About 35 minutes before end of cooking the meat, remove the onions and add carrots and celery to the pot.
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After another 15 minutes of cooking add drained potatoes annd leek.
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Cook noodles according to package instructions in another pot of boiling salted water. Drain and rinse with cold water.
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At the end of the cooking time, remove the meat from the broth and cut into bite-sized cubes.
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Return meat to pot along with the noodles and cook until heated through. Season with salt and pepper.
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Rinse parsley, shake dry, pluck leaves and finely chop. Garnish stew with parsley and serve.
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