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4 Serves
78 Mins
In a large pot, heat the olive oil over medium heat.
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ThaiVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
281 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
916 mg / 4,700 mgSodium
2408 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the beef stew meat to the pot and sear until browned on all sides.
Stir in the chopped onion and minced garlic, sautéing until fragrant and translucent.
Pour in the beef broth and bring the mixture to a gentle boil, then reduce heat to low and simmer until the beef is tender.
Add the prepared jute leaves to the pot and continue to simmer until the leaves are cooked through and the soup has thickened slightly.
Season the soup with salt and black pepper to taste before serving hot.
16
g10
g19
g
Greek