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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally. | 2. Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn. | 3. When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes. | 4. Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie. | 5. Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more. | 6. Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more. | 7. Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
onion	1		medium diced	64.0	14.944	1.76	0.16
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
canola oil	6	tablespoons		742.56	0.0	0.0	84.0
beef chuck	3 1/2		boneless trimmed cut	2221.3384	4.9187	335.2634	96.3109
red wine	1	bottle		-	-	-	-
brandy	1/2	cup		-	-	-	-
veal stock	7	cups		-	-	-	-
bacon	1	piece		467.04	1.4336	14.1344	44.4528
bay leaf	3			-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
beurre manie butter	2	tablespoons	softened unsalted	-	-	-	-
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
potato	2		large peeled cut	-	-	-	-
mushroom	10	ounces		96.3883	19.2493	6.3503	1.3891
salt pepper				-	-	-	-
cauliflower floret	1 1/2	cups		-	-	-	-
green bean	4	ounces	trimmed	35.1534	7.9038	2.0752	0.2495

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