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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat meat dry with paper towels; line a large platter with a double thickness of paper towels. | 2. Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons). | 3. Set the pot over med-high heat. | 4. When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd). | 5. Brown the meat on all sides, turning often, for 4-5 minutes. | 6. Using a slotted spoon, transfer meat to paper towels to drain. | 7. Repeat with the remaining meat, adding more oil if needed. | 8. Remove pot from heat and wipe out any excess oil with a paper towel. | 9. Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper. | 10. Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours. | 11. Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat. | 12. When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes. | 13. Remove skillet from heat and set aside. | 14. Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside. | 15. After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes. | 16. Stir occasionally, adding more water if consistency becomes too thick. | 17. Add the mushrooms to the soup and simmer until heated through, 2-3 minutes. | 18. Taste soup and season with salt and pepper, if needed. | 19. To serve, ladle soup into soup bowls and garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	4 - 4 1/2		boneless trimmed cut	0.0	0.0	0.0	0.0
olive oil	9 -10	tablespoons		0.0	0.0	0.0	0.0
beef stock	8	cups		1370.88	149.3856	50.6016	64.7136
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
kosher salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
carrot	3		peeled halved cut	75.03	17.5314	1.7019	0.4392
celery rib	3		halved cut	-	-	-	-
parsnip	2		peeled halved cut	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
white mushroom	8	ounces	sliced	49.8951	7.3935	7.007999999999999	0.7711
yukon gold potato	1		peeled cut	-	-	-	-
pearl barley	1	cup		704.0	155.44	19.82	2.32
thyme	1	teaspoon	crushed dried	0.8079999999999999	0.1956	0.0445	0.0134
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

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