6 Serves
79 Mins
Pat the beef chuck dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
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MalaysianVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
44 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
487 mg / 1,250 mgPotassium
879 mg / 4,700 mgSodium
569 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Sear the beef in batches until browned on all sides, then remove and set aside. In the same pot, sauté the pearl onions and garlic until softened.
Stir in the tomato paste, red wine vinegar, and cinnamon stick. Return the beef to the pot and add enough water to cover the ingredients.
Cover the pot and reduce heat to low. Simmer the stew for approximately 50 minutes, or until the beef is fork-tender and the sauce has thickened.
22
g157
g28
g
Indian
Colombian