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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat, cut meat into 1/2-inch cubes. | 2. In a dutch-oven sear meat in batches in olive oil; set aside. | 3. Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat. | 4. Return meat to the pan. | 5. Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat. | 6. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sirloin	1 1/2	lb		768.4017	0.0	155.5844	11.628
water	4	cups		0.0	0.0	0.0	0.0
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
celery	2	cups	sliced	32.32	5.9994	1.3938	0.3434
mushroom	2	cups	sliced	-	-	-	-
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
onion	1	cup	chopped	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
rosemary	1	tablespoon	chopped crushed	2.227	0.3519	0.0563	0.0996
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
cooking barley	1	cup		-	-	-	-

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