Vegetable and Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 61.4 μg | (102 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,003 mg | (50 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 250 grams Beef brisket
- 250 grams Veal breast
- 250 grams Pork neck
- 2 marrow bone
- 400 grams starchy potatoes
- ½ Celery root
- 2 onions
- 4 carrots
- 2 Parsnips
- 300 grams Savoy cabbage
- 2 Tbsps vegetable oil
- 800 milliliters Beef broth
- salt
- freshly ground peppers
- 1 tsp Caraway
- 2 Tbsps finely chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the meat and cut into bite-size cubes. Remove the marrow from the bones and cut into slices. Peel the potatoes, celery and onions and dice. Peel the carrots and parsnips and cut into slices. Cut the leeks in half lengthwise, fan, rinse, cut off the ends and cut the leeks into rings. Cut out the savoy stalk and cut the cabbage into thin strips.
Heat the oil in a large saucepan and sear the meat cubes on all sides. Remove and keep warm. Place the half of the bone marrow slices on the pan base. Layer by layer top with the meat, potatoes and vegetables and season each layer with salt, pepper and cumin. Use the remaining marrow slices for the top layer. Pour the broth over top, close the pot well and cook in a preheated oven for 1.5 hours. Serve garnished with parsley.
