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6 Serves
88 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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SwissVitamin K
10 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
47 µg / 400 µgCalcium
48 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
916 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium heat.
Add the diced onions to the Dutch oven and sauté until translucent and soft.
Stir in the minced garlic and the berbere spice blend, cooking for a few minutes until fragrant.
Add the beef stew meat to the pot, searing it on all sides to lock in the flavor.
Stir in the tomato paste and enough hot water to cover the meat, then season with salt and pepper.
Cover the Dutch oven and simmer on low heat until the beef is fork-tender.
8
g24
g7
g
Ethiopian
Thai