Meat and Vegetable Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,569 mg | (39 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 grams Beef (boiled meat, boneless)
- 2 shallots
- 2 garlic cloves
- 1 tsp butter
- 2 carrots
- 2 stalks Celery
- 100 grams Celery
- 2 Parsnips
- 250 grams waxy potatoes
- 50 grams butter
- 3 cloves
- 1 bay leaf
- 750 milliliters or beef Veal broth
- 250 milliliters dry white wine
- 6 peppercorns
- 2 Tbsps scallions
Preparation steps
1.
Rinse meat. Peel shallots and garlic, cut shallots cut into strips, chop garlic finely. Cut beef in 2-3 cm (approximately 1 inch) cubes. Melt butter in a saucepan, saute shallots and garlic. Add beef and saute briefly. Add cloves, peppercorns and bay leaf. Add broth and wine, heat until it nearly boils and simmer on low heat, covered, for about 1 hour.
2.
Peel carrots and cut into slices. Peel potatoes and cut into 2-3 cm (approximately 1 inch) cubes. Rinse, dry and slice celery. Peel and cut celery root into cubes. Peel parsnip and cut into slices. Add vegetables to meat and simmer together for about 15-20 minutes or until vegetables are tender. Remove bay leaf and sprinkle with chives. Serve.
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