Recipe for Light Beef and Carrots Stew. Easy and quick to make, tasty and healthy. Ingredients, preparation, and related recipes.
<< recipes
Share
Recipe for Light Beef and Carrots Stew
Instructions
- 1. Peel and slice the onions. Peel the carrots, wash them, and cut them into slices. Drain the mushrooms.
- 2. Heat the oil in a casserole dish and sauté the meat for 7 minutes over high heat, stirring.
- 3. Add the cornstarch, mix, then add the carrots and mushrooms, salt and pepper, and the bouillon cube dissolved in 20 cl of boiling water.
- 4. Mix. Add water if necessary to submerge the ingredients. Cover and let cook for 1 hour over low heat.
- 5. Serve hot with black rice!
Ingredients for servings
-
500 g of beef -
4 carrots -
1 large canned mushroom -
1 teaspoon of oil -
2 onions -
2 stalk of thyme -
2 vegetable bouillon cubes -
2 teaspoon of Cornstarch -
salt (according to taste) -
pepper (according to taste)
Rates
-
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
-
Per serving% RDA
-
Energy value252 kcal13 %
-
Fat9,87 g14 %
-
of which saturated3,57 g18 %
-
Carbohydrates10,67 g4 %
-
of which sugar??
-
Protein28,16 g56 %
-
Fibers2,75 g?
-
More data
* As an indication, before cooking, RDA of the EU.