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4 Serves
108 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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GeorgianVitamin K
38 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
1 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
63 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
605 mg / 4,700 mgSodium
2149 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the diced yellow onions and minced garlic to the pot, sautéing until the onions are translucent and golden.
Add the beef stew meat to the pot and brown it on all sides to develop flavor.
Stir in the Hungarian Paprika, salt, and black pepper, coating the meat thoroughly.
Pour in the beef broth and add the chopped green bell peppers, then bring to a gentle simmer.
Cover the pot and let the stew simmer on low heat until the meat is fork-tender.
35
g42
g19
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Nepali
Indian