Healthy Beef Stew
Healthy Beef Stew - Slimmer, richer version of Grandma's favorite soup
Healthy, because
Even smarter
Nutritional values
Warm indulgence: Thanks to the low-fat, tender fillet of beef, this classic stew is extremely low in calories. Hence 9+ stars in the ES-Food-Check!
Saturating carbohydrates and extra fiber are brought into play when you serve two slices of lightly toasted wholemeal baguette per person.
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 97 mg |
Ingredients
- Ingredients
- 3 onions
- 2 lbs Beef tip
- salt
- peppers
- 2 Tbsps Canola oil
- 40 ozs Beef broth
- 24 ozs Green beans
- 16 ozs potatoes
- 3 sprigs Savory
- 3 sprigs parsley
- 1 pc fresh Horseradish (about 2 oz)
Kitchen utensils
Preparation steps
Peel the onions and cut into thin strips.
Cut beef into approximately 1-inch cubes and season with salt and pepper.
Heat oil in a pot. Add onions and sauté until translucent. Pour in the broth, add the meat and cook over low heat until very tender, about 1 hour and 15 minutes.
Meanwhile, rinse green beans, drain, trim and halve.
Peel potatoes and cut into quarters. Rinse savory, shake dry and pluck leaves.
Stir green beans, potatoes and savory into the stew after 55 minutes of cooking.
Rinse parsley, shake, dry, pluck leaves and chop finely. Peel horseradish and grate finely.
Add parsley to the stew, season with salt and pepper and serve with horseradish.
