Beef Stew with Vegetables
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 98.2 μg | (164 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,823 mg | (46 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams Beef (ready to cook, from the shoulder)
- 2 onions
- 2 Tbsps clarified butter
- 2 Tbsps sweet ground paprika
- 2 Tbsps Tomato paste
- 1 ⅕ liters Beef broth
- 1 fresh bay leaf
- 1 small dried chili pepper
- 1 tsp Caraway
- 2 Juniper berries
- 400 grams waxy potatoes
- 2 carrots
- 1 smaller Celery (with greens)
- salt
- freshly ground peppers
- 1 handful parsley
Preparation steps
Rinse the beef, pat dry and cut into bite-sized cubes. Peel the onions and dice.
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.
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.
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.
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.