Beef Stew with Orange and Ginger
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef
- 1 pc ginger (6 cm)
- 1 Orange (filleted)
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 2 Cinnamon stick
- 4 Cardamom
- 1 Tbsp Coriander (ground)
- 500 milliliters Beef stock
- salt
- freshly ground peppers
- ½ tsp Chili powder
- 1 Tbsp Orange peel
Preparation steps
1.
Heat oil in a pot and fry beef in portions on all sides. Peel garlic and chop. Peel ginger and cut into thin slices.
2.
Mix ginger with meat and fry over reduced heat. Add ground coriander, orange segments, cinnamon and cardamom pod. Stir and add beef stock. Cover pot and simmer over 1-1.5 hours stirring occasionally. Add a little liquid if necessary. Finally, add chili powder and season with salt and pepper. Serve garnished with orange zest.
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