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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned. | 2. Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes. | 3. While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	cloves		8.94	1.9836	0.3816	0.03
onion	1			44.0	10.274000000000001	1.21	0.11
celery	2	stalks		20.48	3.8016	0.8832	0.2176
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef steak	1 1/2		round	2101.2048	0.0	112.2003	183.6004
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	1			-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper				-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	1	cup		-	-	-	-
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
baby red potato	10		unpeeled	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
potato starch	2	teaspoons		-	-	-	-

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