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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 Dutch oven, melt butter over medium heat. | 2. Add in beef cubes; cook, stirring often, until browned. | 3. Add onions; cook, stirring often, until lightly browned. | 4. Sprinkle with flour and salt. | 5. Gradually add water and apple juice. | 6. Bring to a boil; cook and stir often for 2 minutes. | 7. Put bay leaf, allspice, and cloves in a double thickness of cheesecloth; tie up corners, using string, to form a bag; add to Dutch oven. | 8. Lower heat; cover and simmer for 1 1/2 hours or until meat is almost tender. | 9. ADd carrots and apples; cover and simmer 15-20 minutes longer or until meat, carrots, and potatoes are tender. | 10. Take out spice bag and throw away. | 11. Thicken if desired with cornstarch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast meat	2	lbs	boneless cut boneless	806.9352	0.0	179.5204	4.5333
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2		cut	88.0	20.548000000000002	2.42	0.22
purpose flour	2	tablespoons		806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
apple juice	2	tablespoons		14.26	3.503	0.031	0.0403
bay leaf	2			-	-	-	-
allspice	2			9.994	2.7406	0.2314	0.3302
clove	2			11.508	2.7523	0.2507	0.546
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
apple	2		peeled cut	189.28	50.2684	0.9464	0.6188

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