4 Serves
94 Mins
Prepare the ingredients by peeling and chopping the potatoes, carrots, and onions into uniform chunks. Trim the stew meat into bite-sized pieces.
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PolishVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
14 µg / 2.4 µgFolate
117 µg / 400 µgCalcium
93 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
569 mg / 1,250 mgPotassium
1918 mg / 4,700 mgSodium
1931 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
8 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
1563 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the meat and brown it on all sides to develop flavor.
Add the chopped onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the potatoes and carrots, then pour in the vegetable broth until the ingredients are just covered. Season generously with salt and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes until the meat is tender and the vegetables are cooked through.
Adjust seasoning if necessary and serve the stew hot in bowls.
17
g44
g28
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Azerbaijani