Braised Beef with Root Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 2,259 mg | (56 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the vegetables
- ½ bunch parsley (chopped)
- 4 Tbsps vegetable oil
- salt
- peppers
- 600 grams waxy potatoes
- 600 grams carrots
- For the beef and sauce
- 1 kilogram Roast beef
- 2 Tbsps clarified butter
- 2 Tbsps Tomato paste
- ½ l beer (alternatively, use more broth)
- 300 milliliters Beef broth
- 2 onions
- 2 garlic cloves
- 2 Tbsps cornstarch
- salt
- peppers
Preparation steps
Peel the onions and garlic and chop coarsely. Place the beef in a pot (slightly larger than the roast) with hot butter and fry on all sides. Add the tomato paste, onion and garlic, fry briefly, then add the beer and broth, bring to a boil, cover and cook over medium heat for 1.5 - 2 hours.
Meanwhile, peel the carrots and potatoes and cut into sticks about 5 cm (approximately 2 inches) long and 1 cm (approximately 1/3 inch) thick. Grease a baking sheet with 1-2 tablespoons of oil, then salt and pepper the vegetables and spread them over the baking sheet. Drizzle with the remaining oil. Preheat the oven to 200°C (approximately 400°F) and roast the vegetables for about 30 minutes. Add some water after 20 minutes if needed, and sprinkle with parsley just before removing from the oven.
Remove the meat from the pot and pass the broth through a sieve. Mix the corn starch with some warm water. Boil the broth again and stir in the corn starch. Cut the meat into slices.
Remove the vegetables from the oven and place into one half of a preheated baking dish. Place the meat in the other half and pour the thickened sauce over both.
Serve garnished with parsley.
