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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 florets; 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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416

calories

Calories

My cookbook

easy

Difficulty

1 hr 20 min.

Preparation

Nutritions

1 serving contains

Fat	21.73 g
Saturated Fat Acids	5.95 g
Protein	33.62 g
Roughage	6.46 g
Sugar added	0 g
Calorie	416

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	23.68
Cholesterol/mg	86.75
Vitamin A/mg	842.57
Vitamin D/μg	0.13
Vitamin E/mg	0.73
Vitamin B₁/mg	0.22
Vitamin B₂/mg	0.29
Niacin/mg	13.49
Vitamin B₆/mg	1.12
Folate/μg	99.69
Pantothenic acid/mg	1.55
Biotin/μg	2.63
Vitamin B₁₂/μg	1.51
Vitamin C/mg	71.57
Potassium/mg	1,116.85
Calcium/mg	133.26
Magnesium/mg	74.86
Iron/mg	3.39
Iodine/μg	1.5
Zinc/mg	5.65

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

18 ounces

Beef (for braising e. g. chuck)

9 ounces

2 cloves

7 ounces

1 tablespoon

parsley (fresh, chopped)

Sage (fresh, to garnish)

3 tablespoons

Oil

1 ⅔ cups

Beef broth

salt

freshly ground peppers

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Product recommendation

Cannot be frozen

Preparation

Preparation steps

Step 1/6

Wash the beef, pat dry and cut into cubes.

Step 2/6

Wash and trim the endives, then cut into wedges.

Step 3/6

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

Step 4/6

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

Step 5/6

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.

Step 6/6

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.

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