Beef Stew with Red Cabbage and Mashed Potatoes

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Beef Stew with Red Cabbage and Mashed Potatoes
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
886
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie886 cal.(42 %)
Protein42 g(43 %)
Fat38 g(33 %)
Carbohydrates74 g(49 %)
Sugar added13 g(52 %)
Roughage11.1 g(37 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E11.4 mg(95 %)
Vitamin K73 μg(122 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.2 mg(152 %)
Vitamin B₆1.5 mg(107 %)
Folate141 μg(47 %)
Pantothenic acid3.5 mg(58 %)
Biotin22.2 μg(49 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C194 mg(204 %)
Potassium2,139 mg(53 %)
Calcium209 mg(21 %)
Magnesium138 mg(46 %)
Iron7.8 mg(52 %)
Iodine34 μg(17 %)
Zinc8.3 mg(104 %)
Saturated fatty acids18.2 g
Uric acid293 mg
Cholesterol136 mg
Complete sugar48 g

Ingredients

for
4
For the red cabbage
1 kilogram Red cabbage
2 Apple
4 shallots
50 grams clarified butter
2 Tbsps sugar
1 Cinnamon stick
6 Tbsps Red wine vinegar
350 milliliters dry Red wine
100 milliliters Vegetable broth
½ organic lemon (juiced)
3 Tbsps lingonberry jam
salt (and)
freshly ground peppers
For preparation
600 grams potatoes
For the beef stew
600 grams Beef fillet
1 shallot
2 Tbsps vegetable oil
1 tsp Tomato paste
150 milliliters dry Red wine
200 milliliters Beef stock
For the mashed potatoes
200 milliliters lukewarm milk
40 grams butter
Nutmeg
How healthy are the main ingredients?
Red cabbagepotatosugarTomato pasteAppleshallot

Preparation steps

1.

For the red cabbage, rinse the cabbage, remove the outer leaves and tough inner stalk and cut or slice the rest into fine strips. Peel the apples, quarter, core and dice. Peel the shallots and chop finely.

2.

Sauté the shallots in butter until translucent, add the cabbage and apples, sprinkle in the sugar and caramelize. Add the cinnamon stick, deglaze with vinegar and pour in the wine and the broth. Cover and cook for 40-45 minutes over medium heat. Add a little more wine or broth as needed. Season with lemon juice, jam, salt and pepper.

3.

Peel and rinse the potatoes and cook for 30 minutes in boiling salted water. Meanwhile, for the beef stew, rinse the meat, pat dry, trim and cut into fine strips. Peel the shallot and chop finely.

4.

In a pan heat the oil and stir-fry the meat. Add the shallot and tomato paste, sauté briefly and deglaze with half of the red wine. Boil down, add the remaining wine and the broth. Season with salt and pepper and simmer for about 10 minutes over medium heat.

5.

Drain the cooked potatoes and press through a potato ricer while still hot. Mix with the milk and the butter to make a smooth puree and season with salt, pepper and nutmeg.

6.

Season the cabbage again to taste and serve together with the beef stew and mashed potatoes on a preheated serving plate.

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