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4 Serves
93 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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SwissVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
67 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
1197 mg / 4,700 mgSodium
1532 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Add the beef stew meat to the pot and brown it on all sides to develop deep flavor.
Stir in the chopped carrots and potatoes, then pour in the vegetable broth until the ingredients are submerged.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the meat is tender.
Season the stew with salt and black pepper to taste, then serve hot in bowls.
8
g24
g7
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Argentinian