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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat half the oil over medium heat. | 2. Add bacon and saute until crispy, about 5 minutes. | 3. Remove with a slotted spoon to a plate lined with paper towels; set aside. | 4. Season beef with salt and pepper to taste. | 5. Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches. | 6. Remove with a slotted spoon to a warm plate. | 7. Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning. | 8. Saute until vegetables start to soften, about 4 minutes. | 9. Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes. | 10. Add wine and scrape up any browned bits on the bottom of the pot. | 11. Return beef and any accumulated juices to the pot and add stock; bring to a boil. | 12. Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours. | 13. Discard bay leaf and stir in vinegar. | 14. Taste and adjust seasoning with salt and pepper, if needed. | 15. Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
beef chuck roast	2	lbs	boneless trimmed cut	1632.0037	0.0	173.8991	104.0856
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
pearl onion	2	cups	thawed	-	-	-	-
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
potato	2		peeled diced	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
bay leaf	1			-	-	-	-
red wine	2	cups		-	-	-	-
beef stock	6	cups		1028.16	112.0392	37.9512	48.5352
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
flat leaf parsley	1/4	cup	minced	-	-	-	-

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