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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 large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	806.9352	0.0	179.5204	4.5333
rosemary	1	tablespoon	minced	2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
stewing beef	2		cut	806.9352	0.0	179.5204	4.5333
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
purpose flour	2	tablespoons		806.9352	0.0	179.5204	4.5333
marsala wine	1	cup		806.9352	0.0	179.5204	4.5333
butternut squash	1	lb	trimmed cut	204.1168	53.025	4.5359	0.4536
sun tomato	1/4	cup	chopped sun-dried	806.9352	0.0	179.5204	4.5333
beef broth	3 -4	cups		0.0	0.0	0.0	0.0
flat leaf parsley	2	tablespoons	chopped	806.9352	0.0	179.5204	4.5333

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