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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven temperature to 400f. | 2. Quarter and seed tomatoes. | 3. (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper) | 4. Roast onions and tomatoes in a hot oven until caramelized – not burnt. | 5. Reduce oven temperature to 325f. | 6. In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves. | 7. Combine stock, Worcestershire, salt and pepper. | 8. Pour mixture over meat and vegetables. | 9. Bring to boil on stove. | 10. Cover and transfer to your oven and cook for 2 1/2 hours. | 11. Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender. | 12. Stir in peas and cook, covered 5 minutes or until heated through. | 13. Adjust seasoning with salt & pepper as desired. | 14. If using Chuck roast you’ll probably have to skim off a layer of fat prior to serving (but it is worth the effort!). | 15. I serve this stew with hot and fresh Cal’s Corn Bread, or crusty French bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
london broil beef	2		cubed	-	-	-	-
mushroom	1	lb	sliced	154.2216	30.799	10.1605	2.2226
onion	2		chopped	120.0	28.02	3.3	0.3
tomato	4			131.04	28.3192	6.4064	1.456
russet potato	2		cubed	-	-	-	-
mushroom	1	lb	sliced	154.2216	30.799	10.1605	2.2226
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
beef stock	1	quart		-	-	-	-
green pea	1	cup		117.45	20.9525	7.859	0.58
carrot	2	cups		104.96	24.5248	2.3808	0.6144
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-
olive oil				-	-	-	-

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