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Braised Beef and Vegetables

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Braised Beef and Vegetables
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
416
calories
Calories
0
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Ingredients

for
4
servings
18 ounces
Beef (for braising e. g. chuck)
2
2
9 ounces
1
2
2 cloves
7 ounces
1 tablespoon
parsley (fresh, chopped)
Sage (fresh, to garnish)
3 tablespoons
1 ⅔ cups
freshly ground peppers
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Product recommendation
Cannot be frozen

Preparation steps

1.
Wash the beef, pat dry and cut into cubes.
2.
Wash and trim the endives, then cut into wedges.
3.
Peel and chop the carrots. Wash, trim and chop the zucchini.
4.
Peel the celery root and roughly chop. Peel the onions and the garlic and finely chop.
5.
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.
6.
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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein33.62 g(34 %)
Fat21.73 g(19 %)
Carbohydrates23.68 g(16 %)
Sugar added0 g(0 %)
Roughage6.46 g(22 %)
Vitamin A842.57 mg(105,321 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.29 mg(26 %)
Niacin13.49 mg(112 %)
Vitamin B₆1.12 mg(80 %)
Folate99.69 μg(33 %)
Pantothenic acid1.55 mg(26 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂1.51 μg(50 %)
Vitamin C71.57 mg(75 %)
Potassium1,116.85 mg(28 %)
Calcium133.26 mg(13 %)
Magnesium74.86 mg(25 %)
Iron3.39 mg(23 %)
Iodine1.5 μg(1 %)
Zinc5.65 mg(71 %)
Saturated fatty acids5.95 g
Cholesterol86.75 mg
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