Potato-Beef Stew
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.1 g | (54 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 106.3 μg | (177 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 2,408 mg | (60 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef
- 150 grams onions
- 2 bunches Soup vegetables (such as carrot, leek, parsnip, celery or onion)
- 2 Tbsps Lard
- 1 tsp Caraway
- 1 Tbsp thyme (dried)
- 1 Tbsp ground paprika
- 1 ½ liters Broth
- 500 grams carrots
- 500 grams potatoes
- 200 grams Peas (TK)
- 1 Tbsp vegetable oil
- 1 Tbsp Horseradish (from the glass)
Preparation steps
1.
Rinse soup vegetables, peel onions. Dice both and brown together with the beef in hot lard in stew pot. Add paprika and season with salt and pepper.
2.
Add broth, cumin and thyme and let simmer on low heat for approximately one hour. Peel carrots and cut into oblong pieces. Sauté in 1 tablespoon vegetable oil, season with salt and pepper.
3.
Peel the potatoes, cut into cubes and, along with the carrots, add to the stew about 25 minutes before the end of cooking time. Add the peas about 8 minutes before the end of cooking time. When everything is cooked to taste, add the horseradish and season with salt and pepper.
