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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning). | 2. Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes. | 3. Makes 8 pints. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	2 1/2		cut	1008.669	0.0	224.4005	5.6667
shortening	1/4	cup		453.05	0.0	0.0	51.25
water	2	cups		0.0	0.0	0.0	0.0
carrot	5	cups		262.4	61.312	5.952000000000001	1.536
potato	5	cups	peeled	577.5	131.175	15.375	0.675
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	tablespoon		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cold water	1/2	cup		0.0	0.0	0.0	0.0

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