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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into small, bite-size (1/2") pieces. | 2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. | 3. Set aside on a plate. | 4. Chop celery, onion, potatoes, and carrots into bite-size pieces. | 5. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes). | 6. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. | 7. Bring to a boil. | 8. Reduce heat and simmer uncovered until beef is almost tender, about an hour. | 9. Add peas and hot sauce to soup. | 10. Cover and simmer until beef is tender, about 30 minutes longer. | 11. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1			449.05699999999996	35.607	20.0034	25.0837
onion	1			64.0	14.944	1.76	0.16
celery rib	3			-	-	-	-
baby carrot	10			-	-	-	-
potato	2	potatoes	peeled	-	-	-	-
corn	1	cup	frozen	124.7	27.115	4.7415	1.9575
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
beef broth	3 1/2	cups		58.8	0.336	9.576	1.848
bay leaf	2			-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	4	cups		0.0	0.0	0.0	0.0
pepper sauce	2	teaspoons		-	-	-	-

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