Hearty Meat and Veg Braise

Name: Hearty Meat and Veg Braise
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons clarified butter; 18 ounces lamb; 2 tablespoons tomato puree; 4 cups vegetable stock; 1 bunch soup vegetable (parsley, carrot, leek, celery, parsley root, turnip); chopped; 8 shallots (peeled); 1 bay leaf; salt; freshly ground peppers; 2 cups frozen peas; 2.667 cups potatoes (peeled and diced); 3 carrots (diced); 1 teaspoon dried Savory; 1 tablespoon marjoram (chopped); 1 tablespoon butter; 1 tablespoon All purpose flour

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Health Score:

8,4 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

560

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	560 kcal	(27 %)
Protein	41.36 g	(42 %)
Fat	23.86 g	(21 %)
Carbohydrates	47.62 g	(32 %)
Sugar added	0 g	(0 %)
Roughage	8.51 g	(28 %)

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more nutritional values

Vitamin A	1,337.68 mg	(167,210 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.65 mg	(5 %)
Vitamin B₁	0.45 mg	(45 %)
Vitamin B₂	0.45 mg	(41 %)
Niacin	16.3 mg	(136 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	106.65 μg	(36 %)
Pantothenic acid	1.14 mg	(19 %)
Biotin	3.37 μg	(7 %)
Vitamin B₁₂	3.51 μg	(117 %)
Vitamin C	33.59 mg	(35 %)
Potassium	1,020.12 mg	(26 %)
Calcium	117.61 mg	(12 %)
Magnesium	73.45 mg	(24 %)
Iron	6.77 mg	(45 %)
Iodine	1.6 μg	(1 %)
Zinc	9.15 mg	(114 %)
Saturated fatty acids	10.97 g
Cholesterol	133.89 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

shallot salt carrot marjoram

Ingredients

for

servings

Ingredients: 2 tablespoons
clarified butter; 18 ounces
lamb; 2 tablespoons
tomato puree; 4 cups
vegetable stock; 1 bunch
soup vegetable (parsley, carrot, leek, celery, parsley root, turnip); chopped; 8
shallots (peeled); 1
bay leaf; salt; freshly ground peppers; 2 cups
frozen peas; 2 ⅔ cups
potatoes (peeled and diced); 3
carrots (diced); 1 teaspoon
dried Savory; 1 tablespoon
marjoram (chopped); 1 tablespoon
butter; 1 tablespoon
All purpose flour

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Preparation steps

Heat the clarified butter in a large pan and brown the meat on all sides. Add the tomato puree and vegetable stock and bring to a boil.

Skim off any scum from the meat broth with a skimmer and add the soup vegetables, onions, bay leaf and a little salt to the meat.

Cover and simmer for about 40 minutes.

Add the potatoes and carrots to the meat after 10 minutes cooking time and simmer until the meat is tender. About 10 minutes before the end of cooking add the marjoram, savory and frozen peas to the stew.

Mix the flour and butter, stir into the stew and bring to a boil. Allow to thicken slightly, then check the seasoning, remove the bay leaf and serve.