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4 Serves
121 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
34 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
73 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
512 mg / 4,700 mgSodium
1527 mg / 2,300 mgZinc
4 mg / 11 mgCopper
6 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until softened and fragrant.
Add the beef stew meat and beef liver to the pot, browning them on all sides.
Stir in the cumin, salt, and black pepper, coating the meat thoroughly.
Pour in the beef broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the beef is tender.
24
g19
g24
g
Vietnamese
American