Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, bring the chicken stock to boil. Add tea, remove from the heat and let infuse about 15 minutes. Remove the tea bags. Set aside. | 2. Put the grill in the center of the oven. Preheat to 350°F. | 3. In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil). Add salt and pepper to taste. Set aside on a plate. | 4. In the same saucepan, brown the onions. Add more butter if needed (I didn't). Put the beef back in the saucepan and add the chicken-tea stock. Bring to boil. Cover and cook in the oven for 1 hour and 30 minutes. Add carrots and keep cooking, covered, 30 minutes. Add green beans and prunes, making sure to soak them in the stock. (that's when I added the other cup of chicken stock.) Keep cooking about 30 minutes, uncovered or until green beans are tender. Adjust seasoning. | 5. Serve on mashed potatoes, plain couscous or noodles with butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	3 -4	cups	added	0.0	0.0	0.0	0.0
orange pekoe tea	6	bag		-	-	-	-
beef blade roast	2	lbs	boneless	1269.3362	2.8107	191.5791	55.0348
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	3		chopped	192.0	44.832	5.28	0.48
carrot	3		sliced	88.56	20.6928	2.0088	0.5184
green bean	225		cut	6975.0	1568.25	411.75	49.5
prune	1/3	cup	cut dried	81.9	21.684	0.6786	0.156
salt pepper				-	-	-	-

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