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6 Serves
124 Mins
In a large pot, heat the olive oil over medium-high heat and brown the meat until well-seared on all sides.
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TunisianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
325 mg / 1,250 mgPotassium
725 mg / 4,700 mgSodium
1007 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the mixed vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low, cover the pot, and simmer the stew to allow the flavors to meld.
Carefully drop the prepared flour dumplings into the simmering stew and continue to cook until the dumplings are light and cooked through.
Season the stew with salt and black pepper to taste, then serve hot.
48
g11
g18
g
