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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté garlic in oil in large skillet. | 2. Cut meat into smaller chunks and brown meat in skillet; remove meat. | 3. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside. | 4. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don’t burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth. | 5. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew. | 6. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	1	lb	cut	403.4676	0.0	89.7602	2.2667
onion	1		cut	44.0	10.274000000000001	1.21	0.11
celery	3 -4		sliced	0.0	0.0	0.0	0.0
carrot	1/2 - 3/4	cup	sliced	0.0	0.0	0.0	0.0
russet potato	2		peeled cut	-	-	-	-
no salt tomato	1	can	no-salt-added stewed	88.1559	19.5045	4.4078	1.1019
garlic clove	2		diced	403.4676	0.0	89.7602	2.2667
salt	1/8 - 1/4	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	2	cups		0.0	0.0	0.0	0.0

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