Beef Stew with Onions and Peppers

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Beef Stew with Onions and Peppers
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie487 cal.(23 %)
Protein42 g(43 %)
Fat24 g(21 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5 mg(42 %)
Vitamin K27.1 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.3 mg(161 %)
Vitamin B₆1 mg(71 %)
Folate109 μg(36 %)
Pantothenic acid1.9 mg(32 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂9 μg(300 %)
Vitamin C199 mg(209 %)
Potassium1,295 mg(32 %)
Calcium74 mg(7 %)
Magnesium88 mg(29 %)
Iron6 mg(40 %)
Iodine8 μg(4 %)
Zinc10.1 mg(126 %)
Saturated fatty acids11.9 g
Uric acid246 mg
Cholesterol127 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
750 grams Beef (Shoulder)
4 onions
2 Tbsps clarified butter
1 ½ liters Beef broth
1 yellow Bell pepper
1 Red Bell pepper
1 green Bell pepper
400 grams potatoes
1 bay leaf
2 garlic cloves
½ tsp Lemon peel
½ tsp ground Caraway
salt
freshly ground peppers
2 Tbsps sweet ground paprika
cayenne pepper
How healthy are the main ingredients?
Beefpotatooniongarlic cloveCarawaysalt

Preparation steps

1.

Cut the beef shoulder into 2 cm cubes (approximately 3/4 inch). 

2.

Peel and dice the onions. Heat the clarified butter in a large skillet and sauté the beef until browned on all sides. Stir in onions, and sauté briefly. Pour in the beef broth, cover and simmer for 1 1/2 hours, until the meat is tender. 

3.

Rinse the bell peppers, remove the ribs and seeds and cut into 1 cm (approximately 3/8 inch) cubes. Rinse and peel the potatoes and cut into 1 cm (approximately 3/8 inch) cubes as well. 

4.

After the stew has been simmering for about an hour, stir in the bell peppers, potatoes and bay leaf. 

5.

Peel the garlic and cut into thin slices. Using a mortar, mix together the caraway seeds, garlic, lemon zest, sweet paprika and salt with a bit of water until a smooth paste is formed. Stir the paste into the stew and mix well. 

6.

Season with salt, pepper and cayenne pepper to taste. Ladle into bowls and serve immediately. 

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