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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. sprinkle meat cubes with pepper. lightly dredge them in the flour. | 2. in a large pan bown meat on all side,in two batches in oil. | 3. drain off all but 1 TP of oil. then saute' the carrot,onions over 'mod' heat until slightly tender. | 4. add meat back to pan, and the wine,stock,bay leaf and thyme.bring to boil. | 5. reduce heat to low, cover and simmer until meat is tender about 2 hours season with salt and additional pepper to taste -- enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	2	lb	cut	1269.3362	2.8107	191.5791	55.0348
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
purpose flour	1/4	cup		-	-	-	-
corn oil	1/4	cup		490.5	0.0	0.0	54.5
onion	1			60.0	14.01	1.65	0.15
carrot	3		sliced	75.03	17.5314	1.7019	0.4392
red wine	1	cup		-	-	-	-
beef stock	12	cups		2056.32	224.0784	75.9024	97.0704
bay leaf	1			-	-	-	-
salt				-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134

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