Beef Stew with Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 293 kcal | (14 %) | ||
| Protein | 19.2 g | (20 %) | ||
| Fat | 22.1 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the broth
- Leeks
- Celery
- 2 carrots
- 1 White cabbage
- 1 bunch parsley
- 200 grams Beef shank
- 250 grams Beef
- 1 fried onion
- 1 onion (Peppered with a bay leaf and 2 cloves)
- salt
- peppers
Preparation steps
1.
Rinse the vegetables for the broth. Rinse the meat and pat dry. Prepare the onions as described above (peppered with a bay leaf and 2 cloves). Place all the ingredients for the broth in a large pot alongwith plenty of water and cover. Add salt and pepper.
2.
Slowly let it come to a boil, skimming off the foam and fat. Let simmer for about 1 hour.
3.
Meanwhile rinse, peel and slice the celery, carrot and leek.
4.
Remove meat after the cooking time is up and cut into bite-sized pieces, taking care to remove any fat. Strain the broth through a sieve into a saucepan.
5.
Put the pieces of meat and prepared vegetables into the broth and cook. Serve.
