6 Serves
71 Mins
Cut the beef chuck roast into large chunks and chop the onion and garlic.
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HonduranVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
75 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
543 mg / 1,250 mgPotassium
1076 mg / 4,700 mgSodium
1074 mg / 2,300 mgZinc
17 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Heat the vegetable oil in a large stockpot over medium-high heat and sear the beef chunks until browned on all sides.
Add the chopped onion and garlic to the pot, sautéing until fragrant, then add water to cover the meat and bring to a boil.
Reduce heat to a simmer and add the cassava, corn, and carrots, seasoning with salt and pepper to taste.
Garnish with fresh cilantro and serve the stew hot in bowls.
20
g13
g11
g
American31
g108
g10
g
Spanish