Meat Stew with Vegetables and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Beef (such as brisket)
- 2 bay leaves
- 1 sprig rosemary
- 1 tsp peppercorns
- 1 onion
- 2 garlic cloves
- 1 dried chili pepper
- 5 Tomatoes
- 2 stalks Celery
- 1 carrot
- 2 Tbsps Canola oil
- 350 grams Pasta shell
- 1 Tbsp Caper (from a jar)
- 50 grams black Olives (pitted)
- salt
- freshly ground peppers
- 40 grams Parmesan
Preparation steps
Wash the meat and pat dry. Bring a pot of water (about 2 liters) (approximately 8 cups) to a boil. Add the bay leaves, rosemary, peppercorns and meat. Add more water to cover beef, if necessary. Simmer for about 2 hours, until fork-tender. Remove meat, let cool then cut into thin strips. Strain broth.
Peel the onion and garlic then finely chop. Crush the chile pepper. Blanch the tomatoes in boiling water then peel, scrape out seeds and cut the flesh into small pieces. Rinse the celery and thinly slice. Peel the carrot and coarsely grate. Heat the oil in a large saucepan and sauté the vegetables over low heat for 5-10 minutes, stirring. Deglaze with a little beef broth (about 100 ml) (approximately 1/2 cup).
Cook the pasta in the remaining broth until al dente. Drain then transfer to vegetables along with reserved meat. Add the olives and capers and season with salt and pepper. Use a vegetable peeler to cut Parmesan into thin strips. Serve stew garnished with cheese.
