Beef Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Preparation steps
Peel the onions and cut into rings. Cut the beef into bite-sized cubes. Rinse, peel and slice the potatoes.
Rinse, trim and cut the green beans into 3 cm (approximately 1 1/4 inch) long pieces. Rinse, trim and slice the carrot. Peel the celery and cut into cubes.
Heat the oil in a saucepan. Add the onions and cook until tender, remove about half and set aside. Sauté half the parsley briefly with the onions in the pan. Pour in vegetable stock, add the beef, season with nutmeg, bay leaf and cloves, cover and simmer about 30 minutes.
Add the potatoes and cook approximately 10 minutes. Add the gren beans, carrot, celery and parsley mixture, mix, cover and simmer about 10 more minutes until crisp-tender. To serve, stir in remaining parsley, spoon into bowls or deep plates and garnish with the sauteed onion rings.
