Braised Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
697
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 697 cal. | (33 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,506 mg | (38 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef
- peppers
- 2 Tbsps clarified butter
- 2 onions
- 1 l Beef broth
- 1 bay leaf
- 800 grams baby, small carrots
- 4 Tbsps butter
- 4 Tbsps Pastry flour
Preparation steps
1.
Season meat with salt and pepper. Heat butter in a Dutch oven and sear meat on all sides.
2.
Peel onions, dice finely and add to the pot. Saute briefly and add broth to the pot. Add bay leaf. Cook, covered, in preheated oven at 170°C (approximately 325°F) for about 2 hours.
3.
Peel and rinse carrots, cut into 4 cm (approximately 1 1/2 inch) long pieces. After 2 hours, add carrots to the pot and cook, uncovered, for another 30 minutes.
4.
Heat butter in a saucepan, add flour and saute briefly, stirring. Remove from heat.
5.
Remove pot from the oven, remove meat and cut into slices.
6.
Add roux to the pot and bring to a boil again, season with salt and pepper. Drizzle meat with the sauce.
7.
Serve with mashed potatoes, if desired.
