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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 shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly). | 2. Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!). | 3. To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes. | 4. Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes. | 5. Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon. | 6. Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat. | 7. Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked). | 8. When the beef is cooked remove to a bowl with slotted spoon. | 9. Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender. | 10. Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional). | 11. At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness). | 12. Add in the cooked beef back to the pot; stir and cook until heated through. | 13. Serve the stew on cooked pasta if desired and top with grated parmesan cheese. | 14. Delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin beef	2		cut	1822.4041	0.0	184.0538	115.2376
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
seasoning salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
oil	4 -6			0.0	0.0	0.0	0.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
thyme	2 -3	teaspoons	dried	0.0	0.0	0.0	0.0
chili flake	2 -4	teaspoons	dryed	-	-	-	-
bay leaf	2			-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
red wine	1/2	cup		-	-	-	-
worcestershire sauce	3	tablespoons		39.78	9.9246	0.0	0.0
beef broth	4	cups		67.2	0.384	10.944	2.112
consomme	2	cans	undiluted	68.2	1.984	15.624	0.0
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
bouillon granule	2	tablespoons		68.328	10.1213	2.6052	2.1668
russet potato	2	lbs	cut	716.6768	163.9285	19.4138	0.7257
carrot	2 -3		peeled cut	0.0	0.0	0.0	0.0
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
salt black pepper				-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cold water	1/4	cup		0.0	0.0	0.0	0.0
pasta			cooked	-	-	-	-
parmesan cheese			grated	-	-	-	-

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