4 Serves
213 Mins
Heat the cooking oil in a large Dutch oven over medium-high heat.
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NigerianVitamin E
3 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
259 µg / 400 µgCalcium
320 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
244 mg / 420 mgPhosphorus
815 mg / 1,250 mgPotassium
2768 mg / 4,700 mgSodium
1823 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
21 g / 28 gSugar
9 g / 50 gSaturated Fat
13 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Dice the beef into large chunks and sear them in the Dutch oven until browned on all sides. Remove the beef and set aside.
Add the diced onion and minced garlic to the pot. Cover with the lid and sweat over low heat until the vegetables are tender.
Return the beef to the pot. Add the beef stock, carrots, zucchini, bay leaves, and prunes. Season lightly with salt and pepper.
Pour in the red wine, cover the pot, and simmer on the stove or in the oven at a low temperature for 2.5 to 3 hours until the meat is fork-tender.
Serve the stew hot alongside steamed potatoes, broccoli, and peas.
21
g36
g17
g
