Roast Beef with Pepper Ragout

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(1 vote)
Roast Beef with Pepper Ragout
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Health Score:
81 / 100
40 min.
ready in 14 h. 40 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie614 cal.(29 %)
Protein61 g(62 %)
Fat25 g(22 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E11 mg(92 %)
Vitamin K56.4 μg(94 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.5 mg(213 %)
Vitamin B₆1.3 mg(93 %)
Folate176 μg(59 %)
Pantothenic acid2 mg(33 %)
Biotin20.8 μg(46 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C248 mg(261 %)
Potassium1,960 mg(49 %)
Calcium109 mg(11 %)
Magnesium123 mg(41 %)
Iron7.6 mg(51 %)
Iodine18 μg(9 %)
Zinc11.2 mg(140 %)
Saturated fatty acids6.6 g
Uric acid335 mg
Cholesterol123 mg
Complete sugar13 g


For the roast
1 kilogram Roast beef (Shoulder)
2 onions
4 cloves
2 carrots
200 grams Celery root
300 milliliters dry Red wine
150 milliliters White vinegar
1 bay leaf
1 tsp peppercorns
1 tsp Juniper berries
2 Tbsps vegetable oil
250 milliliters Beef broth
For the vegetables
4 onions
2 garlic cloves
4 Red Bell pepper
3 Tbsps olive oil
1 Tbsp Tomato paste
150 milliliters white wine
freshly ground peppers
fresh oregano (for garnish)
How healthy are the main ingredients?
olive oilTomato pasteonionclovescarrotJuniper berries

Preparation steps


For the roast, rinse meat, pat dry and place in a bowl with a lid. Peel onions. Peel carrots and celery and coarsely chop. Add to a pot with onions, cloves and 1.5 liters (approximately 6 cups) of water. Boil with red wine, vinegar, bay leaf, peppercorns and juniper. Cool and pour over meat. Cover and marinate in refrigerator overnight, turning on occasion. Remove meat from marinade and sear in hot oil. Deglaze with broth and 250 ml (approximately 1 cup) marinade. Simmer over low heat, covered, for about 2 hours, stirring occasionally.


For the vegetables, peel onions and garlic and finely chop. Rinse bell peppers, cut in half, remove seeds and ribs and finely dice. Saute together in hot oil. Add tomato paste and deglaze with wine. Simmer for 10 minutes or until all vegetables are cooked and liquid has almost evaporated. Season with salt and pepper.


Spread vegetables on plates and top with sliced meat. Serve garnished with oregano.