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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Salt and pepper the meat, and drizzle a little olive oil over it, mix well and allow to stand for about 1/2 hour (more if you have time). | 2. Mash garlic with a bit of salt and the parsley leaves using a mortar and pestle. | 3. Heat about 2-3 tablespoons olive oil over medium-high heat and sauteé the onion, garlic, and vegetables until the onion becomes translucent, then add cloves, herbs, saffron or tumeric and boullion cube. | 4. Stir well, and cook until fragrant. | 5. Add beef and stir well, browning the meat a bit. | 6. Add water and bring to a boil. | 7. Cover and simmer 1 1/2 hours or until tender, stirring every once in a while. | 8. Remove cover and reduce sauce a bit, until it thickens. | 9. Serve with french fries and Garlic Mayo (ali-oli), or steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	2 1/2			1122.6425	89.0176	50.0086	62.7092
garlic	3 -4			0.0	0.0	0.0	0.0
parsley	3 -4			0.0	0.0	0.0	0.0
onion	1		diced	60.0	14.01	1.65	0.15
green pepper	1		diced	14.8	3.4336	0.6364	0.1258
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
potato	1 -2		peeled cut	-	-	-	-
clove	3 -4			0.0	0.0	0.0	0.0
thyme	1 -2	teaspoon	sprig	0.0	0.0	0.0	0.0
bay leaf	1 -2			-	-	-	-
saffron thread	4 -5	teaspoon		-	-	-	-
beef double bouillon cube	1			-	-	-	-
salt pepper				-	-	-	-
water	1	quart		-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.