Beef Stew with Vegetables
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 83.9 μg | (140 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,746 mg | (44 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 700 grams Beef brisket
- 2 onions
- 250 grams Celery root
- 4 carrots
- 1 stalk Leeks
- 500 grams starchy potatoes
- 2 Tbsps vegetable oil
- salt
- peppers (from the mill)
- ground Caraway
- 2 bay leaves
- 800 milliliters Beef broth
- parsley (for garnish)
Preparation steps
Rinse the meat, pat dry and cut into equal-size bite-sized cubes. Peel the onions and chop finely. Peel the carrots and celery root and cut both into small pieces. Rinse and trim the leeks and cut into 1 cm (approximately 1/3-inch) thick rings. Rinse, peel and coarsely chop the potatoes.
Heat the oil in a large saucepan and brown the meat cubes, in several batches, around about 3 minutes per batch. Transfer the meat to a large pot. Add the potatoes and vegetables in layers, seasoning each layer with salt, pepper and a little caraway. Add the bay leaves as well. Finally, pour the broth over the top, so that everything is just covered. Bring to a boil, cover the pot and then simmer over low heat for about 1 hour. After the end of cooking, adjust the seasonings to taste and serve garnished as desired with sliced or whole parsley.