georgian

Khashlama Style Beef and Vegetable Broth Stew

This simmered dish pairs beef chuck, trimmed and cubed with potato, peeled and chunked, tomato, chopped and bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

37 g Carbohydrates

33 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

166g beef chuck, trimmed and cubed 415 kcal
106g potato, peeled and chunked 82 kcal
113g tomato, chopped 20 kcal
90g bell pepper, sliced 28 kcal
60g carrot, sliced 25 kcal
5g garlic, minced 7 kcal
9g fresh cilantro, chopped 3 kcal
1g bay leaf 2 kcal
8g sunflower oil 71 kcal
490g water 0 kcal
2g salt 0 kcal
1g black pepper, ground 2 kcal

Cooking instructions

beef chuckbay leafwatersaltblack pepper
Season beef with salt and black pepper. Place in a pot with water and bay leaf; bring to a gentle simmer and skim any foam.
beef chuck
Simmer uncovered 40 minutes, keeping it gently bubbling, until beef is nearly tender.
potatocarrot
Add potatoes and carrot; simmer 12 minutes.
tomatobell pepper
Add bell pepper and tomato; simmer 8-10 minutes until vegetables are tender and broth is flavorful.
garlicfresh cilantro
Stir in garlic and chopped cilantro; simmer 1 minute, then turn off heat.
Rest 5 minutes and serve as a hearty stew with plenty of broth.