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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 skillet, brown half meat in oil. Add salt and pepper. Repeat with the remaining beef. (I used a non-stick skillet and didn't use oil). Set aside in the crockpot and sprinkle with barley. | 2. In the same skillet, brown carrots, celery, mushrooms and onion. Add more oil if needed. Add salt and pepper. Add garlic, Dijon mustard and cook about 2 minutes. Deglaze with the wine and add chicken stock. Bring to boil and pour in the crockpot. | 3. Cook around 5 hours at low heat or 3 hours at high heat until meat is easy to tear with a fork. Sprinkle with parsley. Adjust seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef cube	2	lbs	stewed boneless	806.9352	0.0	179.5204	4.5333
extra virgin olive oil	3	tablespoons	used omitted	806.9352	0.0	179.5204	4.5333
pearl barley	3/4	cup		528.0	116.58	14.865	1.74
carrot	6		peeled cut	177.12	41.3856	4.0176	1.0368
celery rib	2		cut	806.9352	0.0	179.5204	4.5333
white mushroom	227		cut	1415.7737	209.7919	198.8518	21.8801
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	3		chopped	806.9352	0.0	179.5204	4.5333
dijon mustard	2	tablespoons		806.9352	0.0	179.5204	4.5333
red wine	1	cup		-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
italian parsley	1/4	cup	chopped	806.9352	0.0	179.5204	4.5333
salt pepper				806.9352	0.0	179.5204	4.5333

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