One-Pot Beef Vegetable Stew
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 162 μg | (270 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,524 mg | (38 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef (such as lean boneless ribs)
- 100 grams Celery root
- 1 Kohlrabi
- 1 Parsnip
- 200 grams green Beans
- 2 scallions
- 100 grams Cauliflower
- 150 grams Brussels sprouts
- 150 grams Green cabbage
- 1 Zucchini
- salt
- peppers (freshly ground)
- dried marjoram
- Nutmeg
- 800 milliliters Beef broth
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse meat, pat dry and cut into bite-size cubes. Dice celery root, kohlrabi and parsnip. Rinse and trim beans. Divide cauliflower into florets. Rinse scallions and cut into 3-4 cm (approximately 1 to 1 1/2 inch) long pieces. Rinse brussels sprouts and cut crosswise. Rinse cabbage and cut into strips. Rinse zucchini and cut into cubes.
2.
Alternately layer vegetables and meat cubes in a saucepan. Season each layer with salt, pepper, marjoram and nutmeg. Pour broth over all, cover and gently simmer over low heat about 1 hour. Season with salt and pepper. Sprinkle with parsley to serve.
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