| 11 | 60 | 263 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 4 |
| 454 gm | Beef, chuck, blade, lean |
| 2 medium | White onion |
| 1 potato | Potato (chopped) |
| 2 large | Zucchini (chopped) |
| 2 medium pepper(s) | Green bell pepper (chopped) |
| 3 cup | Beef broth (stock) |
| 3 clove(s) | Garlic |
| 1 piece, 2-inch | Ginger root (cut into small cubes) |
| 1 tsp | Black pepper |
| 1/2 tsp | Cayenne pepper |
| 1 tbsp | Sesame seeds (to garnish) |
To cook on STOVETOP: Combine all the ingredients in a large saucepan, except for zucchini and green peppers. Bring broth to a boil and then reduce to simmer. After half an hour, add in the zucchini and green peppers, and leave in for another fifteen minutes. Serve in bowls and sprinkle sesame seeds on each portion.
To cook in a SLOW COOKER: Combine all ingredients in slow cooker. Cook on LOW for eight hours. Serve in bowls and sprinkle sesame seeds on top.
gluten free, dairy free, egg free, soy free, corn free, paleo, grain free, sugar free
| Meat | 1.3 |
| Vegetables | 4.5 |
