Classic Beef Stew

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Classic Beef Stew
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
585
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein46.46 g(47 %)
Fat23.82 g(21 %)
Carbohydrates27.8 g(19 %)
Sugar added0 g(0 %)
Roughage5.25 g(18 %)
Vitamin A1,027.15 mg(128,394 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.24 mg(22 %)
Niacin19.4 mg(162 %)
Vitamin B₆1.57 mg(112 %)
Folate59.52 μg(20 %)
Pantothenic acid1.57 mg(26 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂2.36 μg(79 %)
Vitamin C14.41 mg(15 %)
Potassium1,176.13 mg(29 %)
Calcium132.3 mg(13 %)
Magnesium78.98 mg(26 %)
Iron5.64 mg(38 %)
Zinc8.2 mg(103 %)
Saturated fatty acids7.91 g
Cholesterol136 mg

Ingredients

for
4
Ingredients
800 grams
Beef (ready to cook, from the shoulder, boneless)
400 grams
2
3
2 tablespoons
1 tablespoon
400 milliliters
150 milliliters
1
3
1 teaspoon
dried Marjoram
freshly ground Pepper

Preparation steps

1.

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.

2.

Peel the carrots and cut into small pieces.

3.

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.

4.

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.

5.

Season with salt and pepper.

6.

Serve as desired with fried potatoes.