To face the cold and forget the gray weather, nothing better than a good stew. But is this friendly dish really good for our weight and our health? Raphaël Gruman, dietician-nutritionist, answers us.
What does the stew really contain?
An emblematic dish of French cuisine, pot-au-feu is one of those slow-cooked dishes that is good for the body and the mind. And for good reason: its fragrant broth, tasted with a spoon, takes us straight back to childhood. But what exactly does it contain?
The main ingredient of stew is meat. It generally consists of pieces of beef called “braising”, such as scoter, chuck, shank or even oxtail. These pieces, simmered for a long time, become tender and release a significant ingredient into the broth: collagen.
Gold, “This protein contributes to joint health and the beauty of the skin.recalls Raphaël Gruman.
One advantage, among many others: traditional stew also contains root vegetables and leafy vegetables (carrots, turnips, leeks, celery, onions, etc.), each providing their share of vitamins and minerals. Carrots are thus rich in beta-carotene, beneficial for the skin and vision, while leeks are excellent for transit. As for turnips, they are sources of fiber.
Thanks to its slow cooking, the stew finally preserves a large part of the micronutrients (notably water-soluble vitamins, but also calcium, magnesium and phosphorus – from the bones) which then diffuse into the broth, making it particularly nutritious.
Is stew really healthy?
Contrary to its sometimes “fatty” and “heavy” image, stew is in reality relatively low in calories, provided you choose the pieces of meat carefully (and do not overuse the marrow, which is particularly fatty).
“In summary, this is a well-balanced and filling dish. Low in calories, it also provides quality protein. Pieces like chuck, ribs or gîte are perfect for this recipe, because they are tasty and economical.“, relates the dietitian.
Then composed of seasonal vegetables, the pot-au-feu has the particularity of offering them “boiled”, which is a definite advantage for your digestion.
“The vegetable fibers are softened here. Result? Transit is improved and bloating is reduced”, assures the expert. Finally, the broth allows you to hydrate.
How to make it even lighter?
Good news, if you want to make your stew even lighter, a simple gesture can make a difference.
“To lighten the broth, simply skim it and remove the fat,” affirms the expert, before adding “that it is entirely possible to keep this simmered dish for several days. An ideal dish for this winter!“, concludes the practitioner.
Inexpensive, practical and comforting: the stew still seems to have many days ahead of it.