Hearty Meat and Veg Braise
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,765 mg | (44 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps clarified butter
- 18 ozs lamb
- 2 Tbsps tomato puree
- 4 cups vegetable stock
- 1 bunch Soup vegetables (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 tsp dried Savory
- 1 Tbsp marjoram (chopped)
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
Preparation steps
1.
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.
2.
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.
3.
Cover and simmer for about 40 minutes.
4.
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.
5.
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.
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