Beef Stew with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 195.1 μg | (325 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,291 mg | (57 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
