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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight. Preheat the oven to 325 degrees F. Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check every hour and add a little more water if needed. Remove the herbs and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	2		cut	2067.2047	2.5387	240.1765	121.6749
red wine	2	cups		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	2		sliced	128.0	29.888	3.52	0.32
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
rosemary	4	stems		-	-	-	-
thyme	4	sprigs		-	-	-	-
garlic clove	3		smashed	-	-	-	-
bay leaf	2			-	-	-	-
kosher salt black pepper			ground	-	-	-	-

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