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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides. | 2. Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute. | 3. Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter. | 4. Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bison roast	3	lb		1210.4027	0.0	269.2806	6.8
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	4		peeled chopped	118.08	27.5904	2.6784	0.6912
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
yukon gold potato	5 -6		quartered	1210.4027	0.0	269.2806	6.8
bay leaf	1			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red wine	1	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
purpose flour	2	tablespoons		1210.4027	0.0	269.2806	6.8
salt				-	-	-	-
pepper			ground	-	-	-	-

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