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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate. | 2. Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute. | 3. Stir in thyme, sage, salt and pepper; cook for 30 seconds. | 4. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. | 5. Preheat oven to 350°F. | 6. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. | 7. Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour. | 8. Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more. | 9. Makes 2 servings, about 1 1/2 cups each. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2 1/2	teaspoons	divided	99.45	0.0	0.0	11.25
bottom beef roast	8	ounces	bottom round trimmed cut	374.0	0.0	46.784	19.38
onion	1		halved sliced sweet	28.0	6.537999999999999	0.77	0.07
thyme leaf	1	teaspoon	dried	-	-	-	-
sage	1/2	teaspoon	dried rubbed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
purpose flour	2	teaspoons		-	-	-	-
beef broth	1	cup	reduced sodium	16.8	0.096	2.736	0.528
butternut squash	2 1/2	cups	cubed peeled	157.5	40.915	3.5	0.35
cranberry	1/3	cup		16.8667	4.388999999999999	0.1687	0.0477

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