Mexican Beef Stew with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 1,207 mg | (30 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Beef
- 300 grams onions
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 Red chili pepper
- olive oil
- 1 ½ Tbsps Tomato paste
- 150 milliliters dry Red wine
- 500 milliliters Beef stock
- salt
- freshly ground peppers
- 300 grams Long grain rice
Preparation steps
Rinse the meat, pat dry and cut into bite-sized pieces. Peel the onions and cut into narrow wedges. Rinse the peppers, cut in half, remove the stems, seeds and pith, and cut into bite-sized pieces. Rinse the chile, cut in half, remove the stem and seeds and finely chop.
In a saucepan, heat 2 tablespoons oil and sear the meat until browned on all sides. Remove from the pan and set aside. Add the onion and chile and sauté until softened. Add the tomato paste and cook briefly then deglaze with the wine. Return the meat to the pan, add the stock, season with salt and pepper and simmer over medium heat for about 1 hour.
Add the peppers and cook for another 30 minutes, until softened.
Cook the rice and 600 ml (approximately 2 1/2 cups) boiling salted water, until al dente.
Serve the beef stew over rice on warmed serving plates.
