Low-temperature beef stew with potatoes, a tasty and simple dish to prepare.
Step 1 of 5: Vacuum-seal the stew meat with the herbs.
Step 2 of 5: Cook sous vide at 70°C for 8 hours.
Step 3 of 5: Boil the potatoes and set them aside.
Step 4 of 5: When the meat is done, transfer the contents of the bag to a pot, add the potatoes and let it season for a few minutes.
Step 5 of 5: Adjust the salt if needed.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and Celery
| Average values | Per serving450 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,950 kJ466 kcal | 433 kJ104 kcal |
| Fat | 11.25 g | 2.5 g |
| of which saturated fatty acids | 4.46 g | 0.99 g |
| Carbohydrates | 45 g | 10 g |
| of which sugars | 0.99 g | 0.22 g |
| Fibre | 4.01 g | 0.89 g |
| Protein | 45.27 g | 10.06 g |
| Salt | 0.14 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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