Vegetable Beef Stew
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
730
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 754.9 μg | (1,258 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,817 mg | (45 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef brisket
- 1 onion
- 250 grams Celery root
- 2 carrots
- 500 grams potatoes
- 350 grams Kale
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- ground Caraway
- 2 bay leaves
- 800 milliliters Beef broth
Preparation steps
1.
Rinse the meat, pat dry and cut into bite-size cubes. Peel and finely chop the onion. Rinse and slice the carrots and celery root. Rinse, peel and chop the potatoes. Rinse the kale and remove the hard stems.
2.
Heat the oil in a large saucepan. Cook the meat for about 3 minutes and remove from the heat. Pour the meat, potatoes, carrots, celery root, kale and onion into a large pot. Season with salt, pepper and caraway. Add the bay leaves. Pour in the broth. Cover the pot and simmer over low heat for about 1 hour. Season to taste and serve.
