Beef Stew with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 109 μg | (182 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 2,398 mg | (60 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, about 250 grams)
- 1 onion
- 2 cloves
- 1 kilogram Beef (such as chuck or rib)
- 3 marrow bone
- 1 Tbsp vegetable oil
- salt
- 1 bay leaf
- freshly ground peppers
- 3 carrots
- 250 grams Celery root
- ½ Savoy cabbage
- smooth parsley (for garnish)
Preparation steps
Rinse and dry soup vegetables and chop. Peel onion and pierce with the cloves. Rinse the meat and the marrow bones. Cut the meat into large pieces and fry in a large pot in hot vegetable oil until brown. Remove the meat from the pot and brown the bones. Remove from the pot and brown the soup vegetables and onion. Pour in cold water and place the meat, bones, onion and soup vegetables in pot. Everything should be covered with water. Add bay leaf and bring to a boil. Skim rising foam. Reduce the heat to low temperature and cook until the meat is tender, 2-2.5 hours.
Meanwhile, peel carrots and celery root. Cut celery root into cubes and cut carrots into sticks. Trim cabbage, cut into strips and rinse in a colander.
Once the meat is cooked, lift meat and bones from the broth and set aside. Remove bay leaf. Strain stock through a sieve lined with a cloth into a clean pot, add the celery root and carrots, cut the meat into slices and return to pot along with marrow bones. Cook about 10 minutes more and season with salt and pepper. Serve in soup plates garnished with parsley.
