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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tip	2 1/2	lb		1711.3372	0.0	232.1072	79.4468
purpose flour	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vidalia onion	1		cut sliced	-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
white wine	1/2	cup		-	-	-	-
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
lima bean	1	bag	frozen	-	-	-	-
half	1/2	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
biscuit	1	can	refrigerated	-	-	-	-

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