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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the beef dry with paper towels. | 2. Place the flour in a large | 3. Owl or zip-lock bag and season to taste with salt and pepper. | 4. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour. | 5. In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil. | 6. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch. | 7. Transfer to a bowl and set aside. | 8. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. | 9. Decrease heat to medium and add the remaining 1 T oil to the pot. | 10. Add the onions and sauté until well browned, 12-15 minutes. | 11. Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer. | 12. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well. | 13. Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours. | 14. Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes. | 15. Add the pearl onions and cook until just heated through, about 3 minutes longer. | 16. Discard the bay leaf and sage sprigs. | 17. Season to taste with salt and pepper. | 18. Ladle into warmed soup bowls and garnish with. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3		cut	3100.8070000000002	3.8080000000000003	360.2648	182.5124
purpose flour	1/2	cup		176.5167	0.0	39.27	0.9917
salt				-	-	-	-
pepper			ground	-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
yellow onion	2		sliced	229.68	13.6764	1.653	18.792
parsnip	1		peeled sliced	99.75	23.9267	1.5959999999999999	0.39899999999999997
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	1	cup		-	-	-	-
tomato paste	1/4	teaspoon		1.1275	0.26	0.0594	0.0065
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bay leaf	1			-	-	-	-
flat leaf parsley	4	sprigs	chopped	176.5167	0.0	39.27	0.9917
sage	1	sprig		-	-	-	-
carrot	3/4		peeled	52.48	12.2624	1.1904	0.3072
pearl onion	7	ounces	blanched peeled	176.5167	0.0	39.27	0.9917

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