4 Serves
95 Mins
Using a sharp chefs knife, cut the beef chuck into bite-sized cubes and dice the onion and garlic.
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SaudiVitamin E
2 mg / 15 mgVitamin K
14 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
4 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
48 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
907 mg / 4,700 mgSodium
288 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat and sear the beef until browned on all sides.
Add the diced onion and garlic to the pot, sautéing until softened, then stir in the tomato paste and chopped fresh tomatoes.
Season the mixture with salt and black pepper, cover, and simmer on low heat until the beef is tender.
Adjust seasoning if necessary and serve the stew hot.
15
g26
g17
g
Hungarian
Greek