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4 Serves
96 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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ChineseVitamin K
37 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
174 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
686 mg / 4,700 mgSodium
2885 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot and sauté until they are soft and translucent.
Add the beef stew meat to the pot and brown it on all sides.
Stir in the mixed vegetables and pour in the vegetable broth, then bring the mixture to a gentle simmer.
Cover the pot and let the stew simmer until the meat is tender, approximately 45 minutes.
Stir in the seasoned bread crumbs and season with salt and black pepper to taste, cooking for an additional 10 minutes to allow the bread to thicken the stew.
Ladle the hot stew into bowls and serve immediately.
12
g21
g34
g
