Beef Stew with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 160.8 μg | (268 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,737 mg | (43 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the broth
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 3 Tomatoes
- 300 grams Beef (stew meat)
- 200 grams Beef bone
- 1 bay leaf
- 1 tsp peppercorns
- salt
- freshly ground peppers
- For the stew
- 250 grams waxy potatoes
- 200 grams carrots
- 200 grams Celery root
- 200 grams Green cabbage
- 1 stalk Leeks
- 2 sprigs Lovage
- 2 sprigs parsley
Preparation steps
For the broth, peel soup vegetables and the onion and coarsely chop. Rinse and halve the tomatoes. Place all in a pot. Rinse the meat and the bones and add 1.5 liters of cold water. Season with the bay leaf, peppercorns and 1 teaspoon salt. Slowly bring the water to a low simmer over medium heat. Cover pot with the lid ajar and cook on minimum heat at a gentle simmer for about 2 hours.
Remove the meat from the broth and strain the liquid into another vessel. Cut beef into small cubes. Strain the broth through a cloth-lined sieve. Allow broth to cool and remove fat. For the stew, peel potatoes, carrots and celery root. Cut the potatoes into slices and cut the carrot and celery root into small cubes. Trim the cabbage, remove outer leaves, trim stalk and cut or slice the cabbage into thin strips. Rinse the leek, trim, shake dry and cut into small rings. Rinse the lovage and parsley, shake dry and finely chop the leaves. In a saucepan, heat the oil and sauté the vegetables briefly.
Measure 1.4 liters (approximately 6 cups) of the beef broth, season with salt and pepper and bring to a simmer in a pot with the cooked vegetables. Cook for 15-20 minutes over medium heat. Add diced meat and herbs, heat briefly and serve.
