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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 shallow 3 to 4 quart casserole, combine beef and onions. | 2. Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes). | 3. Remove from oven; sprinkle with flour and stir gently to coat. | 4. Reduce oven to 350 degrees Fahrenheit. | 5. In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper. Bring to a boil. | 6. Add to beef mixture, stirring to loosen any browned bits. | 7. Distribute carrots over beef. | 8. Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours). | 9. Season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	2		boneless cubed	806.9352	0.0	179.5204	4.5333
onion	2		sliced	128.0	29.888	3.52	0.32
purpose flour	1	tablespoon		806.9352	0.0	179.5204	4.5333
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
thyme leaf	1	teaspoon		806.9352	0.0	179.5204	4.5333
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
salt				-	-	-	-

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