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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic
- 2 scallions (sliced, plus more for garnish)
- 1/4 cup chopped parsley (roughly)
- 1/2 tsp. dried thyme
- 1 shallot (medium, sliced)
- 1 scotch bonnet chile (stemmed and seeded)
- 1 lime (plus wedges for serving)
- kosher salt
- freshly ground black pepper
- 1 lb. beef chuck (cut into ½” pieces)
- 2 Tbsp. olive oil
- 8 cups beef stock
- 2 carrots (cut into 1½” pieces)
- 2 stalks celery (cut into 1½” pieces)
- 1 leek (small, trimmed, halved lengthwise and cut into 1½” pieces; rinsed)
- 1 small yellow onion (cut into 1½” pieces)
- 1 yukon gold potato (large, peeled and cut into 1½” pieces)
- 1 turnip (medium, peeled and cut into 1½” pieces)
- 1/2 green cabbage (small, cored and cut into 1½” pieces)
- 1/2 kabocha squash (small, or winter squash, cut into 1″ pieces)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol75mg25% |
Sodium1310mg55% |
Potassium2270mg65% |
Protein37g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber8g32% |
Sugars11g |
Vitamin A140% |
Vitamin C160% |
Calcium20% |
Iron40% |
* 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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