Braised Beef and Vegetables

Name: Braised Beef and Vegetables
Total time: 1 h 20 min
Yield: 4
Ingredients: 18 ounces Beef (for braising e. g. chuck); 2 Endive; 2 carrots; 9 ounces Celery root; 1 zucchini; 2 onions; 2 cloves garlic; 7 ounces Broccoli; 1 tablespoon parsley (fresh, chopped); Sage (fresh, to garnish); 3 tablespoons Oil; 1.667 cups Beef broth; salt; freshly ground peppers

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Difficulty:

easy

Difficulty

Preparation:

1 hr 20 min.

Preparation

Calories:

416

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	416 kcal	(20 %)
Protein	33.62 g	(34 %)
Fat	21.73 g	(19 %)
Carbohydrates	23.68 g	(16 %)
Sugar added	0 g	(0 %)
Roughage	6.46 g	(22 %)

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more nutritional values

Vitamin A	842.57 mg	(105,321 %)
Vitamin D	0.13 μg	(1 %)
Vitamin E	0.73 mg	(6 %)
Vitamin B₁	0.22 mg	(22 %)
Vitamin B₂	0.29 mg	(26 %)
Niacin	13.49 mg	(112 %)
Vitamin B₆	1.12 mg	(80 %)
Folate	99.69 μg	(33 %)
Pantothenic acid	1.55 mg	(26 %)
Biotin	2.63 μg	(6 %)
Vitamin B₁₂	1.51 μg	(50 %)
Vitamin C	71.57 mg	(75 %)
Potassium	1,116.85 mg	(28 %)
Calcium	133.26 mg	(13 %)
Magnesium	74.86 mg	(25 %)
Iron	3.39 mg	(23 %)
Iodine	1.5 μg	(1 %)
Zinc	5.65 mg	(71 %)
Saturated fatty acids	5.95 g
Cholesterol	86.75 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 18 ounces
Beef (for braising e. g. chuck); 2
Endive; 2
carrots; 9 ounces
Celery root; 1
zucchini; 2
onions; 2 cloves
garlic; 7 ounces
Broccoli; 1 tablespoon
parsley (fresh, chopped); Sage (fresh, to garnish); 3 tablespoons
Oil; 1 ⅔ cups
Beef broth; salt; freshly ground peppers

How healthy are the main ingredients?

Beef Endive carrot zucchini onion garlic

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Product recommendation

Cannot be frozen

Preparation steps

Wash the beef, pat dry and cut into cubes.

Wash and trim the endives, then cut into wedges.

Peel and chop the carrots. Wash, trim and chop the zucchini.

Peel the celery root and roughly chop. Peel the onions and the garlic and finely chop.

Fry the meat in hot oil until browned on all sides. Add the onions and the garlic and fry until lightly browned. Now add the carrots, endives, celery root and saute the vegetables.

Pour in the broth, bring to a boil, cover and simmer for about 30 minutes. Now add the broccoli florets and the zucchini and simmer for a further 30 minutes until cooked. Season to taste with salt and pepper, sprinkle chopped parsley over the top, garnish with sage leaves and serve.