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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 beef into 8 chunks; place in nonmetallic bowl. Add wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours. | 2. Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well. | 3. With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan. | 4. In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal. | 5. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours. | 6. Remove seal. Skim off fat; discard bay leaves and orange rind. | 7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blade pot roast	3	lbs	boneless	1904.0043	4.216	287.3687	82.5522
red wine	1 1/4	1/4		-	-	-	-
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bacon	8	slices	chopped	934.08	2.8672	28.2688	88.9056
tomato	1	can		40.2099	8.6898	1.9658	0.4468
mushroom	2	cups		-	-	-	-
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
bay leaf	2			-	-	-	-
strip orange	2	thick	rind	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
flour	1	cup		578.28	126.6054	9.401	2.2436

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