6 Serves
150 Mins
Heat the vegetable oil in a large Dutch oven over medium heat.
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Vitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
107 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
780 mg / 4,700 mgSodium
505 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the ground beef to the pot and brown thoroughly, using a wooden spoon to break the meat into small crumbles.
Season the meat with salt and pepper, then stir in the chopped shallots, bell peppers, and garlic, cooking until softened.
Pour in the beef stock and red wine, then stir in the beans, tomatoes, and spice blend.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for two hours, stirring occasionally.
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