Great source of Iron
Irish Beef Stew
(1 vote)
(1 vote)
Irish Beef Stew - Ready in 1-hour
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
455
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 22 ozs Beef (from leg or shoulder)
- 1 onion
- 1 garlic clove
- 14 ozs potatoes
- 3 carrots
- 2 Tbsps Canola oil
- 1 bay leaf
- 1 tsp ground paprika (sweet)
- salt
- Bell peppers (freshly ground)
- 16 ozs Guinness
- 3 ozs dry Red wine
- 1 Tbsp cornstarch
- 2 Tbsps chopped parsley
Preparation steps
1.
To prepare the vegetables
2.
Rinse the meat and cut into pieces. Peel the onion and garlic and chop finely. Peel the potatoes and carrots. Cut into large pieces.
3.
To prepare the goulash
4.
Heat the oil in a pan and brown the meat on all sides. Add the onion and garlic and saute briefly. Add the potatoes, carrots, and bay leaf. Season with salt and paprika and saute for a few minutes. Add the bell pepper and pour in the beer and wine. Simmer and reduce for 25 minutes.
5.
Remove from heat. Add more beer, or water as desired. Stir and bring to a boil again. Mix the cornstarch with 2-3 tablespoons of cold water. Stir into the pot. Add salt and pepper to taste. Stir in the parsley and serve while hot.
