6 Serves
120 Mins
Heat the cooking oil in a large Dutch oven over medium-high heat.
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NigerianVitamin E
2 mg / 15 mgVitamin K
75 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
95 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
354 mg / 1,250 mgPotassium
1130 mg / 4,700 mgSodium
1668 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Add the minced carrots, celery, and onion to the pot and sauté until they become translucent and fragrant.
Incorporate the beef and minced garlic into the pot, cooking until the meat is thoroughly browned on all sides.
Stir in the tomatoes, wine, thyme, bay leaves, and season with salt and pepper. Reduce the heat to a low simmer, cover partially, and cook to develop the flavors.
Add the pearl onions, additional carrots, potatoes, and hot water. Cover the pot completely and continue to simmer until the vegetables are tender.
Stir in the peas and cook for a final few minutes until heated through.
Remove the bay leaves, stir in fresh parsley, adjust seasoning with salt and pepper, and serve hot with bread.
21
g36
g17
g
