Classic Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,346 mg | (34 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Beef (ready to cook, from the shoulder, boneless)
- 400 grams shallots
- 2 garlic cloves
- 3 carrots
- 2 Tbsps vegetable oil
- sweet ground paprika
- 1 Tbsp Tomato paste
- 400 milliliters dry Red wine
- 150 milliliters Beef stock
- 1 bay leaf
- 3 peppercorns
- 1 tsp dried marjoram
- salt
- freshly ground peppers
Preparation steps
Rinse the beef, pat dry and cut into bite-sized pieces. Peel the shallots and the garlic, cut the shallots in wide strips and finely chop the garlic.
Peel the carrots and cut into small pieces.
Heat 2 tablespoons of oil in a saucepan and brown the beef pieces in it in portions gradually. Sprinkle with paprika, remove the beef pieces from the pan and set aside.
Saute the shallots with the garlic in the same saucepan in drippings. Add the carrots and saute briefly, stir in the tomato paste and pour half of the red wine. Add the beef pieces, pour the beef stock, and stir in the bay leaf, peppercorns and marjoram. Let simmer over medium heat for about 1½ hours. Gradually pour the remaining wine.
Season with salt and pepper.
Serve as desired with fried potatoes.
