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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. ground chuck (I bought a chuck roast and had my butcher grind it up for me)
- 3 cloves garlic (minced)
- 2 stalks celery (sliced)
- 1 onion (large, diced)
- 4 cups beef broth (depending on desired consistency)
- 14.5 oz. diced tomatoes
- 3 Tbsp. tomato paste
- 2 Tbsp. fresh parsley (chopped)
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt (plus more if needed to taste)
- 1/2 tsp. freshly ground black pepper (plus more if needed to taste)
- 1/4 tsp. cayenne pepper (plus more if needed to taste)
- 5 red potatoes (cut into 1" chunks)
- 4 carrots (peeled and sliced)
- 1 green bell pepper (seeded and diced)
- 1 red bell pepper (seeded and diced)
- 1 yellow bell pepper (seeded and diced)
- Parmesan cheese (for serving)
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories890Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat18g90% |
Trans Fat3g |
Cholesterol195mg65% |
Sodium1500mg63% |
Potassium2780mg79% |
Protein66g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber10g40% |
Sugars13g |
Vitamin A250% |
Vitamin C270% |
Calcium20% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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