Vegetable Stew with Beef Brisket
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
6362
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,362 cal. | (303 %) | ||
| Protein | 528 g | (539 %) | ||
| Fat | 121 g | (104 %) | ||
| Carbohydrates | 726 g | (484 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1,317.4 g | (4,391 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 157.8 mg | (1,315 %) | ||
| Vitamin K | 12,858.4 μg | (21,431 %) | ||
| Vitamin B₁ | 11.6 mg | (1,160 %) | ||
| Vitamin B₂ | 22.3 mg | (2,027 %) | ||
| Niacin | 363.7 mg | (3,031 %) | ||
| Vitamin B₆ | 63.3 mg | (4,521 %) | ||
| Folate | 23,849 μg | (7,950 %) | ||
| Pantothenic acid | 161.2 mg | (2,687 %) | ||
| Biotin | 229.1 μg | (509 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 2,625 mg | (2,763 %) | ||
| Potassium | 130,753 mg | (3,269 %) | ||
| Calcium | 15,704 mg | (1,570 %) | ||
| Magnesium | 4,455 mg | (1,485 %) | ||
| Iron | 143.7 mg | (958 %) | ||
| Iodine | 761 μg | (381 %) | ||
| Zinc | 135.2 mg | (1,690 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 9,660 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 587 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the stew
- 1 onion
- 800 grams Beef (such as brisket)
- 2 carrots
- 1 stalk Leeks
- 250 Celery root
- 400 grams waxy potatoes
- 1 tsp peppercorns
- 1 bay leaf
- 4 Juniper berries
- salt
- peppers
- For garnish
- freshly grated Horseradish
- parsley
Preparation steps
1.
Peel the onion, cut in half and sear, cut side down, in a large pot until browned. Remove the onion from the pot, place the brisket in and cover with cold water. Bring the water to a boil and skim off any foam. Reduce the heat to barely a simmer and cook for 2 1/2 - 3 hours.
2.
Peel the carrots, celery root and potatoes and cut into large pieces. Rinse the leek and cut into large pieces.
3.
After about 1 hour of cooking, add the vegetables to the pot. Place the peppercorns, bay leaf and juniper berries in cheesecloth, tie with kitchen twine and add to the pot.
4.
Break the beef brisket apart. Season the stew with salt and pepper and spoon into bowls. Garnish with freshly grated horseradish and fresh parsley.
