Beef Stew with Onions and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,295 mg | (32 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
Cut the beef shoulder into 2 cm cubes (approximately 3/4 inch).
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.
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.
After the stew has been simmering for about an hour, stir in the bell peppers, potatoes and bay leaf.
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.
Season with salt, pepper and cayenne pepper to taste. Ladle into bowls and serve immediately.
