French-style Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram Beef (ready to cook, from the shoulder)
- 3 carrots
- 2 onions
- 3 garlic cloves
- 1 stalk Celery
- 1 organic Orange (Zested and juiced)
- 1 tsp peppercorns
- 2 bay leaves
- 1 tsp Juniper berries
- 800 milliliters bold Red wine
- 5 Tomatoes
- 2 Tbsps vegetable oil
- 1 Tbsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped Sage
- salt
- freshly ground peppers
- 1 pinch Chili powder
- 1 tsp liquid honey
Preparation steps
Rinse the beef, pat dry and cut into chunks. Peel 1 carrot, 1 onion and 1 garlic clove and coarsely chop. Rinse, trim and slice the celery. Mix orange zest with the spices, vegetables and wine. Add beef and toss to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
The next day, scald the tomatoes, shock in cold water, peel and dice into small pieces. Peel the remaining vegetables and the garlic. Cut the remaining carrots into slices and chop the rest of the vegetables into small pieces.
Remove the beef from the marinade and brown in a roasting pan in hot oil over high heat. Remove and set aside. Sauté the garlic and onion in the pan drippings, add herbs, carrots and tomatoes, mix well and pour in the orange juice and the wine. Add beef and season with salt, pepper, chili powder and honey and cook over low heat for about 3 hours. If necessary, pour in some water to prevent scorching. Serve with gnocchi, if desired.
