Beef Stew with Vegetables

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Beef Stew with Vegetables
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 25 min.
Preparation
ready in 2 d. 3 h. 25 min.
Ready in
Calories:
694
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie694 cal.(33 %)
Protein58 g(59 %)
Fat34 g(29 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage10.3 g(34 %)
Vitamin A2.4 mg(300 %)
Vitamin D0.1 μg(1 %)
Vitamin E6 mg(50 %)
Vitamin K195.1 μg(325 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin26.8 mg(223 %)
Vitamin B₆1.2 mg(86 %)
Folate140 μg(47 %)
Pantothenic acid3.4 mg(57 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂12 μg(400 %)
Vitamin C107 mg(113 %)
Potassium2,291 mg(57 %)
Calcium185 mg(19 %)
Magnesium154 mg(51 %)
Iron9.1 mg(61 %)
Iodine25 μg(13 %)
Zinc14.1 mg(176 %)
Saturated fatty acids14.1 g
Uric acid403 mg
Cholesterol159 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
1 kilogram Beef
1 l Beef broth
½ l White vinegar
1 bay leaf
2 cloves
5 Juniper berries
8 peppercorns
1 bunch Soup vegetables
2 Tbsps vegetable oil
500 grams potatoes
4 carrots
250 grams Broccoli
2 Tbsps butter
1 bunch parsley
salt
peppers
How healthy are the main ingredients?
BeefpotatoBroccoliparsleyclovesJuniper berries

Preparation steps

1.

Rinse the meat and pat dry. Boil the meat in the beef broth, vinegar, herbs, spices and chopped greens and then let cool. Marinate the meat for two days.

2.

Remove the meat from the marinade, pat dry and rub with salt and pepper. Heat oil in a roasting pan and brown the meat on all sides. Add the greens and half the marinade and simmer at 160°C (approximately 325°F) for about 2 1/2 - 3 hours. Turn often.

3.

Peel the potatoes, rinse, cut in half and cook for about 25 minutes in salted water. Drain, rinse in cold water and drain again. Rinse the carrots, peel and cut diagonally into slices. Cut the broccoli into florets and blanch with the carrots for about 6 minutes in boiling salted water. Drain, rinse in cold water and drain again. In a pan, heat 2 tablespoons of butter and cook the vegetables in it. Rinse the parsley leaves and coarsely chop.

4.

Remove the roast beef from the roaster. Strain the sauce through a sieve. Cut the meat into slices, arrange on plates, pour on the gravy and serve with vegetables and potatoes. Serve sprinkled with parsley.