Beef Stew with Savoy Cabbage, Beans, and Peppers
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams stewing Beef (such as shoulder)
- 1 onion
- 1 garlic clove
- 1 red Bell pepper
- 200 grams Savoy cabbage
- 1 Zucchini
- 250 grams white Beans (canned)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 tsp sweet ground paprika
- 1 ⅕ liters Beef broth
- salt
- freshly ground peppers
- 100 grams short Pasta (such as elbow macaroni)
Preparation steps
1.
Rinse the beef, pat dry and cut into small cubes. Peel the onion and garlic, and finely chop. Rinse, trim and cut the vegetables into bite-size pieces. Rinse the beans in a colander and drain well.
2.
Brown the meat in hot oil in a pan on all sides. Add the onions and garlic and cook for 2-3 minutes. Mix in the tomato paste and paprika, sauté briefly and cover with broth. Season with salt and pepper and simmer, half covered for about 1 1/2 hours over low heat. If needed, add more broth.
3.
During the last 20 minutes of cooking, add the bell pepper, cabbage, zucchini, and beans. Add the pasta during the last 10 minutes and cook until al dente.
4.
Season to taste and serve in bowls.
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