Rustic Beef and Vegetable Stew

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Rustic Beef and Vegetable Stew
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Health Score:
8,4 / 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

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 vegetable oil
3 onions (peeled and coarsely chopped)
2 cloves garlic (peeled and pressed)
2 tablespoons all-purpose flour
2 cups Beef stock
½ cup Red wine (optional)
1 bay leaf
1 teaspoon dried thyme
3 tablespoons sweet paprika
1 teaspoon Caraway
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)
How healthy are the main ingredients?
Beefgarlicmarjoramthymesaltonion

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.