Provencal-Style Vegetable and Meat Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 bunch Basil
- 2 sprigs thyme
- 1 tsp Lavender
- 100 grams breadcrumbs
- 2 onions
- 1 garlic clove
- 400 grams Tomatoes
- 750 grams Beef fillet
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 250 milliliters Red wine
- 150 milliliters Vegetable broth
- 400 grams green Beans
- 2 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- 3 Tbsps butter
- 6 Cherry tomatoes
Preparation steps
Rinse the basil and thyme and shake dry. Finely chop 2/3 of the basil leaves and mix with the breadcrumbs. Peel and chop the onions and garlic. Mix half the garlic into the breadrumb mixture. Blanch the tomatoes for a few seconds, peel, quarter, core and coarsely chop.
Rinse the beef, pat dry, cut into bite-sized pieces and season with salt and pepper. Heat the olive oil in a saucepan, sear the beef and remove from the pan. Sauté the onion and remaining garlic in the drippings, add the tomato pieces, red wine and vegetable broth and stir. Add the chopped basil and thyme and simmer everything for about 10 minutes.
Trim the green beans, rinse and cook in plenty of boiling salted water for 8-10 minutes until crisp-tender; drain, rinse and drain.
Add the beef to the tomatoes and let simmer another 2 minutes.
Add the green beans to the pot. Season with balsamic vinegar, lemon juice, salt, pepper and sugar. Spoon into small ovenproof ramekins or into a large ovenproof dish. Rinse the cherry tomatoes, pat dry and spoon with the herb breadcrumb mixture onto the dishes. Top with pieces of butter and broil on the middle rack 4-5 minutes. Remove from the oven and serve.
