6 Serves
239 Mins
In a large Dutch oven, melt the butter with the cooking oil over medium-high heat.
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NigerianVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
300 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
1047 mg / 4,700 mgSodium
2497 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
12 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Add the beef to the Dutch oven and brown thoroughly on all sides. Once browned, drain excess fat, leaving about one teaspoon in the pot.
Pour in one quart of stock, bring to a boil, then reduce heat to a low simmer. Cover and cook for approximately 2.5 hours until the beef is fork-tender.
Remove the beef from the pot, place it in a large bowl, and shred it once it has cooled slightly.
In the same Dutch oven, cook the bacon until just done, then remove the bacon while leaving the rendered fat in the pot.
Add the mixed vegetables to the pot and sauté until they begin to soften.
Return the shredded beef and cooked bacon to the pot, add the mixed herbs, and pour in two quarts of stock. Simmer over medium-low heat for about 10 minutes until vegetables are tender.
Remove from heat, cover, and let the stew rest for at least one hour to allow flavors to meld. Remove herb stems and bay leaves before serving.
Season with salt and black pepper to taste. Serve drizzled with balsamic vinegar, topped with freshly grated parmesan, and sprinkled with fresh herbs.
21
g36
g17
g
