Onion Stew with Balsamic Honey Sauce
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 1 garlic clove
- 250 grams small, waxy potatoes
- 2 carrots
- 800 grams Beef
- 2 Tbsps vegetable oil
- 2 Tbsps honey
- 750 milliliters Beef stock
- salt
- peppers (from the mill)
- 4 sprigs thyme
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Peel onion and garlic. Dice garlic finely and cut onions into slices. Peel carrots and cut into sticks. Rinse meat and pat dry.
2.
Brown the meat on all sides in hot oil in a pot or roasting pan. Mix in vegetables and brown lightly. Blend in honey and add beef stock to cover. Season with salt and pepper. Simmer, half covered, for about 1.5 hours. Stir occasionally and add beef stock as needed. Add thyme during the last 15 minutes of cooking time.
3.
Season stew with Balsamic vinegar and serve.
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