Irish Stew
Irish Stew - Irish stew - hearty classic for the whole family
Healthy, because
Even smarter
Nutritional values
Vegetables and lamb together cover 100 per cent of the requirement for vitamin C, beta-carotene and zinc and thus strengthen the body's defences.
You can also use sauerkraut instead of white cabbage for the "Irish Stew". Then cook all the ingredients together with the potatoes from the beginning and additionally season them with sweet paprika powder; the cooking time is reduced to about 30 minutes.
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,473 mg | (37 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 1 ½ lbs Lamb shoulder
- 1 onion
- ½ Green cabbage (about 400 grams)
- 1 red Bell pepper (about 200 grams)
- 3 sprigs thyme
- 2 carrots (each about 100 grams)
- 4 Tbsps Canola oil
- salt
- peppers
- 1 lb potatoes
- 1 bunch flat-leaf parsley
Kitchen utensils
Preparation steps
Rinse lamb, pat dry and cut into cubes. Peel the onion and chop finely.
Rinse cabbage, halve, core and cut into strips.
Halve bell pepper, remove ribs and seeds, rinse and pat dry. Coarsely chop pepper.
Rinse thyme, shake dry and pluck the leaves. Peel carrots and coarsely chop.
Heat the oil in a Dutch oven and brown the lamb on all sides over medium heat.
Add onion, cabbage, carrots and bell pepper and cook briefly. Season with salt, pepper and thyme and cook, covered, over medium heat for about 30 minutes; add some water if pot becomes too dry.
Meanwhile, peel and cut the potatoes into large cubes. Add to the pot and cook for another 20 minutes.
Rinse the parsley, shake dry, pluck leaves and finely chop. Add to lamb stew and stir. Season to taste and serve.
