8 Serves
72 Mins
Prepare the ingredients by chopping the onions and garlic, and cutting the mixed meats into bite-sized pieces.
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Vitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
351 mg / 4,700 mgSodium
974 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the cooking oil in a large Dutch oven over medium heat.
Add the onions and garlic to the Dutch oven and sauté until softened, then add the mixed meats and brown them thoroughly.
Stir in the remaining vegetables, tomato paste, and broth, then season with salt and pepper.
Cover the pot and simmer the stew for 35 minutes until the vegetables are tender and the flavors have melded.
Serve the hot stew in bowls.
19
g22
g21
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