Beef Stew with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Beef
- 2 onions
- 4 garlic cloves
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp chopped thyme
- ½ tsp Caraway
- 2 tsps sweet ground paprika
- 3 Tbsps Tomato paste
- 400 milliliters Vegetable broth
- 400 grams waxy potatoes
- 200 grams carrots
- 100 grams Celery root
- 1 red and green Bell pepper
- 1 sm can peeled Tomatoes
Preparation steps
Cut beef into large, bite-size cubes. Peel onions, trim and chop. Peel garlic. Heat 3 tablespoons oil in a pot and fry meat in portions on all sides. Remove beef from the pan and set aside.
Add onions to the pot and fry in remaining oil until soft. Mix seared meat with onions and season with salt, pepper, thyme, cumin, paprika and tomato paste. Add vegetable stock, cover and simmer over low heat for 1 hour.
Peel potatoes, rinse and cut into slices. Rinse carrots, trim and slice. Peel celery and cut into small cubes.
Rinse bell peppers, trim, cut in half, remove seeds and ribs and cut into strips.
Add potatoes, peppers, carrots, celery, tomatoes, including juice to the pot, mix and season well with salt and pepper. Cover and simmer for another 40 minutes. If necessary, add vegetable broth during the cooking time. Serve immediately.
