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4 Serves
83 Mins
Using a sharp chef's knife, dice the beef chuck into uniform cubes and finely chop the onions.
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TunisianVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
64 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
508 mg / 1,250 mgPotassium
971 mg / 4,700 mgSodium
1222 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the onions until translucent. Stir in the sweet paprika, caraway seeds, and tomato paste, cooking for one minute until fragrant.
Return the beef to the pot, pour in the beef broth, and season with salt and pepper. Cover and simmer on low heat until the meat is tender.
Adjust seasoning with additional salt and pepper if needed and serve hot.
9
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Ugandan