Vegetable Stew with Beef Brisket

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Vegetable Stew with Beef Brisket
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
4604
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie4,604 kcal(219 %)
Protein215.35 g(220 %)
Fat43.77 g(38 %)
Carbohydrates926.47 g(618 %)
Sugar added0 g(0 %)
Roughage179.87 g(600 %)
Vitamin A722.52 mg(90,315 %)
Vitamin D0.2 μg(1 %)
Vitamin E35.57 mg(296 %)
Vitamin B₁5.13 mg(513 %)
Vitamin B₂6.35 mg(577 %)
Niacin90.08 mg(751 %)
Vitamin B₆17.33 mg(1,238 %)
Folate833.58 μg(278 %)
Pantothenic acid35.84 mg(597 %)
Biotin1.62 μg(4 %)
Vitamin B₁₂5.7 μg(190 %)
Vitamin C807.25 mg(850 %)
Potassium30,468.5 mg(762 %)
Calcium4,287.64 mg(429 %)
Magnesium2,020.2 mg(673 %)
Iron76.29 mg(509 %)
Iodine0.75 μg(0 %)
Zinc49.01 mg(613 %)
Saturated fatty acids13.49 g
Cholesterol192 mg

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 teaspoon peppercorns
1 bay leaf
4 Juniper berries
salt
peppers
For garnish
freshly grated Horseradish
parsley
How healthy are the main ingredients?
BeefpotatoLeekonioncarrotJuniper berries

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.