Beef Stew with Potatoes
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
498
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef (such as Shoulder)
- 600 grams waxy potatoes
- 2 onions
- 1 garlic clove
- ½ tsp Cumin
- ½ tsp peppercorns
- ½ tsp Coriander
- 1 tsp Garam Masala
- 1 generous pinch Ground cinnamon
- 2 Tbsps Ghee
- 500 milliliters Beef broth
- salt
Preparation steps
1.
Rinse meat, pat dry and cut into bite-sized pieces. Peel and rinse potatoes, cut into pieces. Peel onions and garlic and dice finely. Crush cumin with peppercorns and coriander seeds finely in a mortar, mix with garam masala and cinnamon.
2.
Heat ghee in a pan and brown meat on all sides. Add onions and garlic and saute until golden brown. Add spices and mix well. Add broth and potatoes, season with salt and simmer, covered, for about 1.5 hours on low heat. Stir occaionally and add broth as needed. Uncover during the last 20 minutes and simmer until sauce becomes creamy. Season to taste and serve.
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