Rustic Beef and Vegetable Stew

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Rustic Beef and Vegetable Stew
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Health Score:
Health Score
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
723
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie723 kcal(34 %)
Protein48.81 g(50 %)
Fat21.79 g(19 %)
Carbohydrates93.34 g(62 %)
Sugar added0 g(0 %)
Roughage15.45 g(52 %)
Vitamin A1,736.03 mg(217,004 %)
Vitamin D0.17 μg(1 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.26 mg(24 %)
Niacin18.69 mg(156 %)
Vitamin B₆1.44 mg(103 %)
Folate85.21 μg(28 %)
Pantothenic acid1.22 mg(20 %)
Biotin3.98 μg(9 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C103.63 mg(109 %)
Potassium1,867.2 mg(47 %)
Calcium258.51 mg(26 %)
Magnesium90.73 mg(30 %)
Iron7.25 mg(48 %)
Iodine2.25 μg(1 %)
Zinc7.18 mg(90 %)
Saturated fatty acids6.86 g
Cholesterol114.51 mg
Author of this recipe:
How healthy are the main ingredients?
BeefsaltgarlicthymeCaraway seedmarjoram

Ingredients

for
4
Ingredients
4 ½ cups
stewing Beef (trimmed and cut into cubes)
salt (to taste)
freshly ground Black pepper (to taste)
2 tablespoons
3
onions (peeled and coarsely chopped)
2 cloves
garlic (peeled and pressed)
2 tablespoons
2 cups
½ cup
Red wine (optional)
1
1 teaspoon
dried thyme
3 tablespoons
sweet paprika
1 teaspoon
2 teaspoons
dried marjoram
6
small potatoes (peeled and halved)
3
carrots (peeled and cut into chunks)
1
small Butternut squash (or small acorn squash)

Preparation steps

1.
Heat oven to 300º F / 150º C.
2.
Pat the beef completely dry with paper towels and season with salt and pepper. Heat the oil over medium-high heat in a large ovenproof Dutch oven. Add beef to pot and brown meat on all sides, about 5 minutes. Remove meat and set aside.
3.
Add onions to now empty pot and sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and continue to sauté for 1 minute longer or until garlic is fragrant. Stir in flour and cook until lightly colored, 2 to 3 minutes. Add stock, scraping up any browned bits that may be stuck to the bottom of the pot. Add wine (if using), bay leaf, thyme, paprika, caraway seeds and marjoram; bring to simmer. Add meat; return to simmer. Remove from burner. Cover and place in oven to simmer for 1 hour.
4.
Remove pot from oven, add potatoes, carrots and squash, cover, and return to oven. Simmer until meat and vegetables are fork tender, about 50 to 60 minutes longer. Remove stew from oven.
5.
Let stand for 5 minutes before serving.