Braised Beef
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (such as shoulder)
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 500 milliliters Beef broth
- 4 Tomatoes
- 2 fresh bay leaves
- 1 tsp Juniper berries
- 1 generous pinch Lemon peel
- ½ tsp ground Caraway
- 1 Tbsp sweet ground paprika
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the beef, pat dry, and cut into 2-3 cm (approximately 3/4-1 inch) cubes. Peel the onions and garlic and finely chop. Heat the oil in a large saucepan and brown on all sides. Add the onions and garlic, and cook for 2-3 minutes. Add the tomato paste, sauté briefly, then deglaze with the red wine. Add some broth. Blanch the tomatoes in boiling water and then remove with a slotted spoon. Peel, quarter, and remove the seeds. Add to the meat, cover, and simmer gently for 2 hours.
2.
Add broth occasionally, if necessary. In the last 30 minutes of cooking add the bay leaves, juniper, lemon zest, caraway, and paprika.
3.
Season to taste with salt and pepper, then serve.
