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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat the beef with flour and salt. | 2. In a large, heavy pot or dutch oven, melt the butter. | 3. Sauté the meat until browned on all sides. | 4. Add the onions and sauté for a few minutes with the meat. | 5. Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well. | 6. Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours). | 7. Stir occasionally to keep from sticking, and if needed, add more water. | 8. Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elk roast meat	1 1/2	1/2	cut bone	-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt	2 1/2	1/2		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2		cut	128.0	29.888	3.52	0.32
allspice	10	teaspoons	ground	49.97	13.7028	1.1571	1.6511
bay leaf	2			-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
potato	4		cubed	-	-	-	-

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