Beef Stew with Root Vegetables
Beef Stew with Root Vegetables is a hearty, slow-cooked dish originating from European culinary traditions, particularly popular in British and Irish cuisine. It typically features tender chunks of beef simmered with a medley of root vegetables like potatoes, carrots, and onions, all in a rich, savory broth.
🍽️ Nutrition at a glance
This dish is a well-balanced meal, providing a good source of protein from the beef and complex carbohydrates from the vegetables. A typical serving offers a substantial amount of fiber, iron, and B vitamins, with a calorie range of approximately 350-450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 30 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 4.2 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 620 mg |
| Vitamin A | 450 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 250 mg |
| Zinc | 5.5 mg |
| Vitamin C | 15 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, beef stew is a quintessential comfort food, often associated with family gatherings and cold-weather meals. Nutritionally, the slow-cooking method helps break down tough connective tissues in the beef, making it easier to digest while allowing the vegetables to release their nutrients into the broth.
