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4 Serves
65 Mins
Heat the olive oil in a large Dutch oven over medium heat.
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GeorgianVitamin E
5 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
120 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
1022 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
5 g / 28 gSugar
15 g / 50 gSaturated Fat
8 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the diced onions and minced garlic to the Dutch oven, sautéing until the onions are translucent and fragrant.
Add the beef stew meat to the pot and brown the meat on all sides to develop flavor.
Stir in the beef broth and assorted vegetables, then cover and simmer on low heat until the beef is tender.
Season the stew with salt and black pepper to taste before serving hot.
35
g42
g19
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Nepali
Indian