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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter. | 2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more. | 3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula. | 4. Return beef to pot and add thyme and bay leaf. Bring to a boil. | 5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half. | 6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes. | 7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste. | ---------------------------------------------------------------------------

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
salt pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4		chopped	-	-	-	-
red wine	2	cups		-	-	-	-
coffee	1	cup	brewed	150.66	25.0047	5.0058	3.4992
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
bay leaf	1			-	-	-	-
red potato	1	lb	chunked	317.515	72.1213	8.5729	0.635
carrot	2		chunked	50.02	11.6876	1.1346	0.2928
parsnip	2		chunked	-	-	-	-
butter	1/3	cup	unsalted softened	542.53	0.0454	0.6432	61.3732
flour	1/3	cup		192.76	42.2018	3.1337	0.7479

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