Beef Stew with Red Cabbage and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 886 cal. | (42 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 73 μg | (122 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 2,139 mg | (53 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 48 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
Season the cabbage again to taste and serve together with the beef stew and mashed potatoes on a preheated serving plate.
