Beef Stew with Vegetables and Parsley Potatoes

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Beef Stew with Vegetables and Parsley Potatoes
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein33 g(34 %)
Fat21 g(18 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K60.6 μg(101 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.7 mg(139 %)
Vitamin B₆1.1 mg(79 %)
Folate146 μg(49 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C176 mg(185 %)
Potassium1,705 mg(43 %)
Calcium117 mg(12 %)
Magnesium111 mg(37 %)
Iron6 mg(40 %)
Iodine12 μg(6 %)
Zinc7.9 mg(99 %)
Saturated fatty acids6.3 g
Uric acid228 mg
Cholesterol80 mg
Complete sugar10 g

Ingredients

for
4
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
For the parsley potatoes
750 grams waxy potatoes
2 Tbsps finely chopped parsley
1 Tbsp butter
How healthy are the main ingredients?
potatoTomato pasteMustardolive oilparsleygarlic clove

Preparation steps

1.

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.

2.

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.

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