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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle beef with salt and pepper, then dust with flour. | 2. Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. | 3. Keep stirring to avoid burning. | 4. Drain oil. | 5. Add beef and chicken broth and tomato paste. | 6. Bring to a boil, then reduce to simmer. | 7. Cover and let cook about 1 hour, or until beef is tender. | 8. Add carrots and potatoes and cook 5 minutes. | 9. Add onion chunks and celery and cook 10 minutes more. | 10. Adjust seasonings with salt and pepper. | 11. Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	4	lb	cut	3916.8089	0.0	553.7933	189.6751
salad oil	1/2	cup		945.88	0.0	0.0	107.0
garlic clove	2		crushed	-	-	-	-
onion	1		minced	88.0	20.548000000000002	2.42	0.22
celery leaf	1/2	cup		-	-	-	-
beef stock	5	cups		856.8	93.366	31.625999999999998	40.446
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
tomato paste	1 1/2	cups		324.72	74.8836	17.1072	1.8612
carrot	3		chunked	75.03	17.5314	1.7019	0.4392
potato	4		chunked	-	-	-	-
onion	2		chunked	88.0	20.548000000000002	2.42	0.22
celery	4	stalks	chunked	40.96	7.6032	1.7664	0.4352
flour	1	cup		578.28	126.6054	9.401	2.2436
salt pepper				-	-	-	-
mochiko rice flour			sweet	-	-	-	-
water				-	-	-	-

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