6 Serves
55 Mins
Prepare the mixed meats and vegetables by chopping them into uniform bite-sized pieces using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
166 µg / 400 µgCalcium
114 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
571 mg / 4,700 mgSodium
823 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
10 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the onions and garlic to the pot, sautéing until softened, then incorporate the mixed meats and vegetables, stirring well with a wooden spoon.
Season the stew with salt and pepper, cover with water, and simmer until the meats are tender and the flavors have melded.
26
g47
g42
g.jpg&w=3840&q=75)
Algerian.jpg&w=3840&q=75)
Tunisian