Beef Stew with Vegetables and Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 60.6 μg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,705 mg | (43 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the beef and vegetable ragout
- 1 yellow onion
- 2 garlic cloves
- 2 red Bell pepper
- 1 Tbsp olive oil
- 500 grams Beef shoulder (diced)
- 2 Tbsps Tomato paste
- 1 Tbsp medium hot Mustard
- salt
- freshly ground peppers
- ½ tsp hot ground paprika
- 400 milliliters Beef stock
- 300 grams green Beans
Preparation steps
Peel onion and the garlic and chop. Rinse bell peppers, cut in half, remove seeds and cut into pieces. Heat the oil, fry the onion and garlic dice it, then add the beef cubes and brown well. Add the tomato paste and cook briefly. Season meat with mustard, salt, pepper and paprika. Pour in the beef stock and 400 ml (approximately 1 3/4 cups) of water, stir well and cook the sauce covered, about 45 minutes. Add green beans and bell pepper pieces and simmer all together until the meat is tender, another 30 minutes. Season the stew with salt and pepper and thicken the sauce with a little cornstarch mixed in cold water, if desired.
While the meat cooks with the beans prepare parsley potatoes: Peel the potatoes and cook until soft in a steamer over salted water, about 20 minutes. Toss the potatoes in the butter and sprinkle with the chopped parsley. To serve, place the beef and vegetable ragout on preheated plates and serve with parsley potatoes.
