16 Ingredients
  • 1 1/2 pounds boneless beef chuck stew meat
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 14-ounce can whole tomatoes
  • 2 carrots, cut into 1-inch pieces
  • 1 large onion, halved and sliced
  • 3 tablespoons tomato paste
  • 4 cloves garlic; 2 crushed, 2 minced
  • 1 bay leaf
  • 1 green bell pepper, sliced
  • 1 red or yellow bell pepper, sliced
  • 1/2 cup halved pimiento-stuffed Spanish olives
  • 1/2 cup chopped fresh parsley
  • Crusty bread, for serving (optional)
Nutrition
415
21% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

32% 21

Saturated

26% 5

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 15

Fiber

25% 6

Sugars

- 8

Sugars, added

- 0

Protein

81% 40

Cholesterol

36% 107

Sodium

45% 1078

Calcium

14% 140

Magnesium

19% 79

Potassium

29% 1347

Iron

40% 7

Zinc

90% 10

Phosphorus

65% 452

Vitamin A

37% 333

Vitamin C

155% 140

Thiamin (B1)

67% 1

Riboflavin (B2)

33% 0

Niacin (B3)

66% 11

Vitamin B6

107% 1

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

161% 4

Vitamin D

1% 0

Vitamin E

24% 4

Vitamin K

123% 148
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