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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut steak into thirds. | 2. In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp. | 3. Salt and 5 cups water to boiling over high heat. | 4. Reduce heat to low; cover and simmer 3 hours, until meat is very tender. | 5. Remove from heat, remove cover and let stand for 30 minutes. | 6. (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat. | 7. Add slice onion, peppers, and remaining 1 tsp. | 8. Salt cook, stirring often, for 15 minutes or until vegetables are tender. | 9. Stir in garlic, chiles, and cinnamon and cook 30 seconds. | 10. Stir in tomatoes with juice; cook 5 minutes. | 11. Remove beef to bowl; strain broth. | 12. Reserve 2 cups broth. | 13. (Save remaining broth for another day) With 2 forks, shred beef into fine strips. | 14. Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	1 3/4	3/4		2451.4056	0.0	130.9003	214.2005
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
bay leaf	1			-	-	-	-
salt	2	teaspoons		-	-	-	-
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
onion	1		sliced	60.0	14.01	1.65	0.15
red bell pepper	1		cut	-	-	-	-
yellow pepper	1		cut	-	-	-	-
green pepper	1		cut	29.8	6.9136	1.2814	0.2533
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
serrano pepper jalapeno	3		seeded minced	-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468

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