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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour in plastic bag. Add meat cubes, shaking to coat. | 2. In a large pan, brown meat, in batches if necessary, in hot oil. Transfer meat to slow cooker. | 3. Add onion, green beans, corn, and carrots to slow cooker. | 4. Combine vegetable juice, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper and bay leaf. | 5. Pour over meat and vegetables in slow cooker. | 6. Cover and cook on low heat setting for 10 to 12 hours, or until meat and vegetables are tender. | 7. Discard bay leaf and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	tablespoons		-	-	-	-
chuck roast	1	lb	boneless cut	816.0019	0.0	86.9495	52.0428
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		cut	44.0	10.274000000000001	1.21	0.11
green bean	2	cups	cut	62.0	13.94	3.66	0.44
kernel corn	2	cups	frozen	369.42	72.9534	10.2084	4.0044
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
vegetable juice	2 1/2	cups		139.15	24.4778	5.8822	1.9608
beef bouillon granule	2	teaspoons		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
marjoram	1 1/2	1/2	chopped crushed	2.439	0.545	0.1139	0.0634
oregano	1 1/2	1/2	chopped crushed	3.975	1.0338	0.135	0.0642
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
bay leaf	1			-	-	-	-

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