Potato and Beef Stew
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
615
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,675 mg | (42 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef
- 2 Tbsps vegetable oil
- 600 grams waxy potatoes
- 3 large onions
- 1 Savoy cabbage
- 1 l Beef stock
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and par dry beef, cut into 1 cm (approximately 1/2 inch) cubes. Heat oil in a large pan and brown meat on high heat.
2.
Peel and rinse potatoes, cut into quarters. Peel onions and cut into slices. Arrange potatoes and onions on beef.
3.
Clean cabbage, halve and remove hard stalk, rinse leaves and shake dry. Cut leaves into bite-sized pieces. Spread on potatoes and onions.
4.
Add broth to the pan.
5.
Mix all ingredients well and season with salt and pepper. Simmer for 25-30 minutes on medium heat.
6.
Season to taste again and serve.
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