4 Serves
80 Mins
Heat the olive oil in a large Dutch oven or saucepan over medium heat.
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NigerianVitamin E
3 mg / 15 mgVitamin K
490 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
216 µg / 400 µgCalcium
719 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
193 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
2003 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
18 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing for about 5 minutes until they are softened and fragrant.
Add the beef stew meat to the pot and brown it on all sides to develop flavor.
Pour in the Merlot, beef broth, water, and Worcestershire sauce, then add the bay leaves. Bring to a simmer and cook for 40 minutes until the meat is tender.
Stir in the kale and mushrooms, continuing to simmer for another 15 minutes until the vegetables are tender.
Stir in the cream of mushroom soup and simmer for a final 5 minutes to heat through before serving.
21
g36
g17
g
