Braised beef with vegetables and fruit
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 500 grams lean Beef
- 3 white onions
- 2 garlic cloves
- 3 large carrots
- 3 ripe Peaches
- 2 ripe Pear
- 2 tsps dried thyme
- 2 bay leaves
- 5 Tbsps black Olives (pitted)
- 150 grams button Mushroom
- 250 milliliters white wine
- 250 milliliters Beef broth (Instant)
- 1 Tbsp Tomato paste
- olive oil
- salt
- freshly ground pepper
- ½ tsp Chili powder
Preparation steps
Peel carrots and cook in lightly salted water until tender. Drain and puree. Peel onions and cut into wedges. Peel garlic. Clean mushrooms and cut into quarters. Cut meat into bite-sized cubes.
Heat 4 tablespoons of olive oil in a casserole and brown meat cubes. Add onions and garlic, saute briefly. Deglaze pot with white wine, simmer down and add half of broth. Mix well and add tomato paste, carrot puree, thyme, chili powder and bay leaves. Simmer, covered, for about 60-70 minutes on medium heat. If necessary, add remaining broth or water. Cook longer , if needed or until meat is tender.
Rinse peaches, blanch in hot water and peel, pit and cut into wedges. Peel and halve pears, core and cut into large cubes. Add fruit, mushrooms and olives to the pot 10 minutes before the end of cooking. Season with salt and pepper and serve.