Beef Stew with Vegetables
Healthy, because
Even smarter
Nutritional values
Good things take time: The long cooking time makes the beef nice and tender and the broth has a wonderfully strong taste thanks to the beef bones. The stock also contains a lot of zinc. Our immune system, skin and hair are happy about this.
You have a free choice of vegetables. As an alternative to the Teltow turnips and kohlrabi, you can also prepare the soup with the classic soup vegetables (celery, carrot, leek and parsley root). You are not a fan of potatoes? Flour dumplings, rice or noodles also taste great in soup.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,087 mg | (52 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef shank
- 6 small shallots
- 2 bay leaves
- 6 peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- salt
- 6 Baby carrots
- 1 stalk Leeks
- 3 stalks Celery
- 200 grams Kohlrabi
- 300 grams small, waxy potatoes
- freshly ground peppers
Preparation steps
Rinse meat under cold water and pat dry. Heat oil in a saucepan and brown meat on all sides on high heat. Add peeled shallots and season with spices, herbs and 1 teaspoon of salt. Add 2 liters (approximately 4 1/2 cup) of water and simmer on medium heat for 1.5-2 hours.
Peel carrots, leek, celery and kohlrabi, cut into pieces. Peel and rinse potatoes. Add vegetables 30 minutes before the end of cooking to the meat. Season with salt and pepper. Serve.
