4 Serves
99 Mins
Using a sharp knife, cut the beef chuck into bite-sized cubes and finely dice the onion and garlic.
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SaudiVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
40 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
373 mg / 1,250 mgPotassium
699 mg / 4,700 mgSodium
714 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the beef cubes until browned on all sides.
Add the diced onions and garlic to the pot, sautéing until softened, then stir in the tomato paste and cook for two minutes.
Pour in the beef broth, bring to a gentle simmer, cover, and cook for approximately 60 minutes until the beef is fork-tender.
Season the stew with salt and black pepper to taste before serving hot.
15
g26
g17
g
Hungarian
Greek