Potato-Beef Stew

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Potato-Beef Stew
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
572
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein41 g(42 %)
Fat24 g(21 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage16.1 g(54 %)
Vitamin A3.3 mg(413 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin K106.3 μg(177 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.3 mg(169 %)
Vitamin B₆1.3 mg(93 %)
Folate240 μg(80 %)
Pantothenic acid2.8 mg(47 %)
Biotin20.2 μg(45 %)
Vitamin B₁₂7.2 μg(240 %)
Vitamin C70 mg(74 %)
Potassium2,393 mg(60 %)
Calcium187 mg(19 %)
Magnesium137 mg(46 %)
Iron7.3 mg(49 %)
Iodine23 μg(12 %)
Zinc9.7 mg(121 %)
Saturated fatty acids9.1 g
Uric acid336 mg
Cholesterol92 mg
Complete sugar21 g

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)
How healthy are the main ingredients?
BeefcarrotpotatoonionHorseradishthyme

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.