4 Serves
61 Mins
Dice the beef chuck into cubes and finely chop the onion using a chef's knife on a cutting board.
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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
31 µg / 400 µgCalcium
82 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
525 mg / 1,250 mgPotassium
1032 mg / 4,700 mgSodium
1873 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions and sauté until translucent.
Add the beef chuck to the pot and brown on all sides. Stir in the sweet paprika and caraway seeds, coating the meat thoroughly.
Pour in the beef broth until the meat is covered. Bring to a boil, then reduce heat to low and simmer, covered, until the beef is tender.
Season the stew with salt and black pepper to taste before serving hot.
9
g25
g11
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Ugandan