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6 Serves
105 Mins
Finely dice the yellow onions and mince the garlic cloves using a chef's knife.
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SwissVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
63 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
478 mg / 4,700 mgSodium
1579 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat and sauté the onions until they are soft and golden brown.
Add the beef stew meat to the Dutch oven and brown the meat on all sides.
Stir in the minced garlic, beef broth, and seasonings, then bring the mixture to a gentle simmer.
Cover the pot and simmer the stew on low heat until the beef is fork-tender.
8
g24
g7
g
Ethiopian
Thai