4 Serves
150 Mins
Heat a large pot over medium-high heat with a splash of cooking oil. Sear the beef cubes in batches until browned on all sides, then remove them from the pot and set aside.
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ItalianVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
73 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
501 mg / 1,250 mgPotassium
1703 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
16 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In the same pot, add the diced onion and sauté until translucent. Stir in the chopped carrots, potatoes, and pumpkin, cooking for 5 minutes to develop flavor.
Return the browned beef to the pot. Pour in the beef broth and add the dried apricots. Season generously with salt and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
13
g42
g10
g
Moroccan