Ground Beef and Bean Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 750 grams Ground beef
- 2 onions
- 3 garlic cloves
- 2 sticks Celery
- 1 red chili pepper (to taste)
- 6 Tbsps vegetable oil
- 500 milliliters Beef broth
- 400 grams Kidney beans (canned, drained)
- 4 green Bell pepper
- ½ tsp ground Cumin
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
Peel the onions and garlic and chop finely. Trim the chile, remove the seeds and finely chop. Rinse and trim the celery and chop into small pieces. Rinse the green bell peppers, cut in half, remove the seeds and white pith and cut into cubes.
Heat a little oil in a very large pan and brown the ground beef in portions until crumbly. Return all the browned meat to the pan with the remaining oil. Add a 200-300 ml (approximately 3/4-1 cup) of broth and simmer for about 10-20 minutes until the liquid has evaporated. Stir in the green pepper, onion, chile, garlic and celery and sauté.
Pour in the remaining broth, cover and simmer on low heat for about 30 minutes.
Add the kidney beans, season with salt, pepper and cumin and simmer another 15 minutes. Divide into bowls and serve hot.
