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Braised Red Meat Calories
High in protein and iron
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Braised Red Meat (150 g) has 375 calories. That works out to 250 calories per 100 g. It contains 0 g of carbs, 48.8 g of protein, 19.8 g of fat and 0 g of fiber. Its 3.8 µg of B12 covers 156% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Braised Red Meat Nutrition Facts
Selected: 1 serving (medium) · 150 g
375
KCAL / 150G
Carbs
0g
· 0% DV
Protein
48.8g
· 98% DV
Fat
19.8g
· 25% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 52% · Fat 48%
Braised Red Meat nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 375 kcal | |
| Total fat | 19.8 g | 25% |
| Saturated fat | 7.65 g | 38% |
| Trans fat | 0.68 g | |
| Sodium | 101 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 48.8 g | 98% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Braised Red Meat?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 375 kcal |
| 1 ounce (extra small) | 28 g | 70 kcal |
| 1 piece (small) | 75 g | 188 kcal |
| 100 g | 100 g | 250 kcal |
| 1 cup (diced) | 180 g | 450 kcal |
| 1 serving (large) | 225 g | 563 kcal |
| 1 piece (whole) | 250 g | 625 kcal |
| 1 serving (extra large) | 300 g | 750 kcal |
Calculated from 250 calories per 100 g.
Frequently Asked Questions About Braised Red Meat
What cut of meat is best for braised red meat?
Chuck, brisket, and shank are good choices because their connective tissue softens during long, moist cooking. Lean, tender cuts can become dry and are usually better suited to quicker cooking methods.
How do you make braised red meat tender?
Cook it gently, covered, until a fork can pull the meat apart easily. A brisk boil can toughen the outside and evaporate the cooking liquid too quickly, so keep the liquid at a gentle simmer.
Do you need to brown meat before braising red meat?
Browning is optional, but it adds a deep roasted flavor to braised red meat. Sear the pieces in batches so they brown rather than steam, then use the browned bits in the pan as the base for the braising liquid.
How much liquid should you use for braised red meat?
Use enough liquid to come about one-third to halfway up the meat; braising is not the same as boiling meat fully submerged. Keep the pot covered and add a little hot liquid if the level drops substantially.
Can you make braised red meat in a slow cooker?
Yes, braised red meat works well in a slow cooker. Browning the meat first adds flavor, though it is not essential; use less liquid than you would in an open pot because very little evaporates during slow cooking.
Can you braise red meat without wine?
Yes, wine is not essential for braised red meat. Use beef stock, water, or a combination of stock and a little vinegar or tomato for acidity; the meat will still become tender as it cooks slowly.
What is the difference between braised red meat and stewed meat?
Braised red meat is usually cooked in larger pieces with a modest amount of liquid, while stew meat is cut into bite-size pieces and mostly submerged. Both use moist heat, but the cut size and amount of liquid differ.
Can you freeze braised red meat with its sauce?
Yes, braised red meat freezes well with its sauce. Cool it promptly, pack it in an airtight freezer-safe container, and thaw it in the refrigerator before reheating until piping hot.
How long does braised red meat keep in the refrigerator?
Braised red meat keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until it is hot throughout.
What should you serve with braised red meat?
Serve braised red meat with mashed potatoes, polenta, crusty bread, or noodles to soak up the sauce. Roasted or steamed vegetables add a contrasting texture and make the meal more balanced.
Braised Red Meat Vitamins & Minerals
Vitamins
B12
3.75µg · 156% DV
B3
9.6mg · 60% DV
B6
0.63mg · 37% DV
B2
0.32mg · 25% DV
Minerals
Zinc
9.15mg · 83% DV
Selenium
44µg · 80% DV
Phosphorus
332mg · 47% DV
Iron
4.65mg · 26% DV
Potassium ⭐
477mg · 14% DV
Sodium
101mg · 4% DV
Braised Red Meat Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Braised Red Meat
To burn the 375 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Braised Red Meat?
Braised Red Meat is beef or lamb cooked gently over low heat, often with a little liquid until the meat turns tender. The method is used in many cuisines, from home-style stews to slow-cooked dishes; vegetables and seasonings vary with the recipe and region.
The long, moist cooking gives the meat a soft texture and a savoury, concentrated flavour. It is commonly served as a main course with potatoes, grains, bread or vegetables. It is rich in protein and iron, with no carbohydrates. For a lighter meal, choose a leaner cut and pair it with plenty of vegetables rather than a rich sauce.
How Nutritious Is Braised Red Meat?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Braised Red Meat Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Braised Red Meat Contain Allergens?
No known major allergens
Which Diets Is Braised Red Meat Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Braised Red Meat Fat Profile
SATURATED
7.65g
MONOUNSATURATED
8.85g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 4.9:1
Above the ideal 4:1 (4.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.