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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight. | 2. Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels. | 3. Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown. | 4. In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade. | 5. Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato. | 6. Alternatively, cool, refrigerate for up to 2 days and reheat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	1			403.4676	0.0	89.7602	2.2667
red wine	1 1/4	1/4		-	-	-	-
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
cinnamon	2			-	-	-	-
bay leaf	6			-	-	-	-
bacon	2 1/2	ounces	chopped	295.5435	0.9072	8.9443	28.1298
butter	1	ounce	salted	161.595	7.4249	5.0491	13.607999999999999
shallot	6		peeled	-	-	-	-
baby carrot	12		cut	-	-	-	-
prune	8	prunes		144.48	38.2528	1.1971	0.2752
purpose flour	1	tablespoon		403.4676	0.0	89.7602	2.2667
beef broth	1 1/4	1/4		21.0	0.12	3.42	0.66

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