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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I like to use a Dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick. | 2. In a Dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. Remove the meat, after browning on all sides, and place to the side; add butter and allow to melt. | 3. Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine. | 4. Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. Add beef, beef broth and bay leaves. | 5. Cover and bring to a boil for 5 minutes. Place in a 325F oven for 30 minutes, add potatoes, carrots and turnips. Gently incorporate into the stew, return to the oven for another 2 hours. Stir every 30 minutes. | 6. If time permits, make the day before, letting you stew sit overnight, it will enhance the flavors. | 7. If you do not use red wine, add 2 cups extra broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
beef stewing meat	2	lb	cut	806.9352	0.0	179.5204	4.5333
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		diced	44.0	10.274000000000001	1.21	0.11
carrot	1		sized diced	25.01	5.8438	0.5673	0.1464
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
dijon mustard	1	tablespoon		806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
thyme	2	sprigs		-	-	-	-
red wine	0.5	bottle		-	-	-	-
beef broth	5	cups		84.0	0.48	13.68	2.64
bay leaf	2			-	-	-	-
potato	4		sized cut	-	-	-	-
carrot	2		sized cut	25.01	5.8438	0.5673	0.1464
turnip	1/2		cut	17.08	3.9223	0.5489999999999999	0.061

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