Vegetable Beef Stew
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
708
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,848 mg | (46 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Beef brisket
- 2 marrow bone
- 200 grams Celery root
- 2 onions
- 4 carrots
- 2 Parsnips
- 400 grams starchy potatoes
- ¼ Head of cabbage (about 200 grams)
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- ½ l Beef broth
- 1 tsp Caraway
Preparation steps
1.
Rinse the meat, pat dry and cut into bite-sized cubes. Cut bone marrow into slices. Peel celery and the onions and finely chop. Rinse carrot and parsnip, peel and cut into slices. Rinse the potatoes, peel, cut into quarters lengthwise and cut into cubes. Rinse cabbage, trim and cut into strips.
2.
Heat the oil in a large saucepan and fry the meat cubes in portions for about 3 minutes, then remove. Place marrow slices in the pan and layer with meat, potatoes and vegetables. Season each layer with salt, pepper and caraway seeds. Top with remaining marrow slices. Pour the broth over the top, close the pot with a lid and simmer about 1.5 hours. After the end of cooking, season to taste again and serve hot in soup bowls.
