Young Beef Stew with Peppers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
513
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 56.3 mg | (469 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,663 mg | (42 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 639 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 6 ½ cups Veal (from the shoulder, diced)
- 2 onions (sliced)
- 1 garlic clove (chopped)
- 1.333 cups yellow peppers (cut into strips)
- 8 green chili peppers (cut into strips)
- ⅔ cup dry white wine
- 1 ⅔ cups Veal stock
- 2 bay leaves
- 2 Tbsps parsley (chopped)
- 1 Tbsp thyme (chopped)
Preparation steps
1.
Heat the oil in a pot and fry the meat on all sides until light brown. Add the onions and garlic and fry for a few minutes.
2.
Then add the pepper and the chillies and quench with the wine and the stock. Add the bay leaves and season with salt and ground black pepper. Cover and braise on a low heat for 1 hour 15 minutes.
3.
Towards the end of the cooking time remove the lid and reduce the liquid slightly. Season well and serve garnished with parsley and thyme.
