6 Serves
108 Mins
Heat the olive oil in a large Dutch oven over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
925 mg / 4,700 mgSodium
1432 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Add the diced onions and minced garlic to the Dutch oven, sautéing until the onions are translucent and fragrant.
Add the beef chuck and brown it on all sides, then stir in the paprika and other vegetables like carrots and potatoes.
Pour in the vegetable broth and water, bringing the mixture to a gentle boil before reducing the heat to low.
Cover the pot and simmer for 65 minutes, or until the beef is fork-tender and the vegetables are cooked through.
Season the soup with salt and black pepper to taste, then serve hot.
25
g35
g20
g
Nepali
Indian