Stewed Beef with Potato Topping
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
759
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 15.1 μg | (503 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,919 mg | (48 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 16.7 mg | (209 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 5 cups Beef shoulder (cut into bite-sized pieces)
- 3 carrots (halved lengthways and sliced)
- 5 onions (diced)
- 3 garlic cloves (diced)
- 1 Tbsp tomato puree
- ⅞ cup dry Red wine
- 2 cups Beef stock
- 1 tsp fresh rosemary (chopped)
- 1 Tbsp fresh thyme (chopped)
- 1 bay leaf
- 1 tsp paprika
- 3.333 cups floury potatoes (quartered)
- ⅞ cup lukewarm milk
- 3 Tbsps butter
- Nutmeg
Preparation steps
1.
Heat the oil in a pot and fry the meat on a high heat. Remove from the pot and add the vegetables. Fry quickly and then add the tomato puree. Allow to colour and then deglaze with half the wine. Reduce the mixture almost totally and then add the remaining wine and the stock.
2.
Return the meat to the pot along with the herbs and spices and braise on a medium heat for 1 1/2 to 2 hours.
3.
Cook the potatoes in boiling salted water for 25-30 minutes. Drain, leave to cool slightly then add the milk and the butter and mash. Season with salt, ground black pepper and nutmeg.
4.
Season the ragout to taste, pour into a bowl and garnish with a wall of mashed potatoes. Serve hot.
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