Beef Stew with Vegetables

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Beef Stew with Vegetables
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Health Score:
Health Score
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein42.34 g(43 %)
Fat20.13 g(17 %)
Carbohydrates35.85 g(24 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A938.09 mg(117,261 %)
Vitamin D0.15 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.21 mg(19 %)
Niacin15.71 mg(131 %)
Vitamin B₆1.14 mg(81 %)
Folate61.05 μg(20 %)
Pantothenic acid1.08 mg(18 %)
Biotin2.89 μg(6 %)
Vitamin B₁₂1.77 μg(59 %)
Vitamin C62.07 mg(65 %)
Potassium1,270.28 mg(32 %)
Calcium118.6 mg(12 %)
Magnesium67.12 mg(22 %)
Iron4.91 mg(33 %)
Iodine1.5 μg(1 %)
Zinc6.21 mg(78 %)
Saturated fatty acids9.73 g
Cholesterol122 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
Beef (ready to cook, from the shoulder)
2
2 tablespoons
2 tablespoons
2 tablespoons
1 ⅕ liters
1
fresh Bay leaf
1
small dried Chile pepper
1 teaspoon
2
400 grams
2
1
smaller Celery (with greens)
freshly ground Pepper
1 handful

Preparation steps

1.

Rinse the beef, pat dry and cut into bite-sized cubes. Peel the onions and dice.

2.

Heat the clarified butter in a large pot and brown the beef pieces in it in portions. Sprinkle with paprika. Remove the beef from the pan and set aside.

3.

Saute the onions in the same pan, stir in the tomato paste and pour the beef broth. Add the fried beef, the bay leaf, coarsely crushed chile pepper, cumin and juniper berries. Simmer over medium heat for about 1½ hours.

4.

Meanwhile, peel, rinse and cut the potatoes into chunks. Peel the carrot and cut into 1-2 cm (approximately ½ inch) thick slices. Peel the celery, and pluck the leaves. Chop the celery coarsely.

5.

Add the potatoes, carrots and celery with greens into the stew after about 1 hour cooking time. Season the finished stew with salt and pepper. Rinse the parsley, shake dry and chop coarsely. Sprinkle the parsley over the stew. Serve with a fresh white bread.