Vegetable Beef Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
589
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 124.6 μg | (208 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,132 mg | (53 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Beef
- 2 garlic cloves
- 4 sm stalks Leeks
- 4 carrots
- 2 stalks Celery
- 2 Tbsps vegetable oil
- 2 Tbsps ground paprika
- 2 Tbsps Tomato paste
- 250 milliliters Red wine
- 400 milliliters Beef broth
- 1 bay leaf
- 400 grams lumpy Tomatoes (canned)
- ½ tsp ground Caraway
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the meat. Pat dry and cut into bite-size cubes. Peel and finely chop the garlic. Rinse the leeks and cut into rings. Peel and cut the carrots into pieces. Rinse and cut the celery.
2.
Fry the meat in hot oil until brown. Add the carrots, celery and garlic. Cook briefly. Sprinkle with the paprika. Mix in the tomato puree, red wine and broth. Add the bay leaf and leeks. Add the tomatoes. Season with caraway, salt and pepper. Simmer over low heat for 1.5 hours. Stir occasionally and add broth as needed. Serve hot.
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