Braised Beef and Vegetable Stew

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Braised Beef and Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie515 kcal(25 %)
Protein43.17 g(44 %)
Fat20.2 g(17 %)
Carbohydrates44.44 g(30 %)
Sugar added0 g(0 %)
Roughage8.29 g(28 %)
Vitamin A524.28 mg(65,535 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.95 mg(25 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.46 mg(42 %)
Niacin16.72 mg(139 %)
Vitamin B₆1.42 mg(101 %)
Folate105.73 μg(35 %)
Pantothenic acid1.73 mg(29 %)
Vitamin B₁₂1.77 μg(59 %)
Vitamin C88.3 mg(93 %)
Potassium1,775.41 mg(44 %)
Calcium171 mg(17 %)
Magnesium98.97 mg(33 %)
Iron5.58 mg(37 %)
Zinc6.84 mg(86 %)
Saturated fatty acids5.8 g
Cholesterol102 mg

Ingredients

for
4
Ingredients
300 grams Salsify
½ lemon (juiced)
200 grams Brussels sprouts
200 grams Celery root
350 grams predominantly waxy potatoes
200 grams Pumpkin
2 handfuls parsley
1 Tbsp Orange zest (organic)
1 tsp Caraway
700 milliliters Beef broth
1 Tbsp Dijon mustard
1 Tbsp sweet Mustard
600 grams Beef (such as shoulder)
salt
freshly ground peppers
2 Tbsps Canola oil
How healthy are the main ingredients?
BeefpotatoSalsifyBrussels sproutsPumpkinparsley

Preparation steps

1.

Peel salsify under running water, cut diagonally into 1 cm thick pieces (approximately 1/2 inch) and place in water mixed with lemon juice. Rinse sprouts, remove outer leaves and stalks, score crosswise on the bottoms. Peel celery and potatoes, cut into thin slices. Rinse pumpkin, halve and remove seeds and fibers, slice. Rinse parsley, shake dry and pluck off leaves, chop. Combine parsley, orange zest and cumin powder with broth, add two types of  mustards and mix well.

2.

Rinse meat, pat dry, trim and cut into 1 cm (approximately 1/2 inch) thick slices. Heat oil in a pan and brown meat, few slices at a time, on both sides. Season with salt and pepper and remove from pan. 

3.

Layer vegetables and meat, alternating, in a large pot. Season vegetables with a little salt and pepper. Add mustard broth and braise, covered, in preheated oven at 180°C (approximately 350°F) for about 2 hours. Let rest briefly and serve with fresh country bread.