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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 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan. | 2. To drippings in pan, add stew meat and cook until well browned. | 3. Stir in one cup water, wine and next six ingredients; heat to boiling. | 4. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally. | 5. Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain. | 6. Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened. | 7. Add onions, mushrooms, frozen peas and olives and cover. | 8. Cook 10 minutes or until peas are fork tender. | 9. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	3	slices	diced	350.28	1.0752	10.6008	33.3396
beef	2		cut used	1060.8024	0.0	209.1685	24.3894
water				-	-	-	-
red wine	1	cup		-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1/2		minced	14.0	3.2689999999999997	0.385	0.035
salt	2	teaspoons		-	-	-	-
thyme leaf	1/4	teaspoon		-	-	-	-
orange peel	1	strip		-	-	-	-
white onion	18			14.0	3.2689999999999997	0.385	0.035
white mushroom	3/4			1.65	0.2445	0.2318	0.0255
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
green pea	1	package	frozen	-	-	-	-
black olive	1/2	cup	pitted	-	-	-	-

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