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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour. | 2. Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned. | 3. Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well. | 4. Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Do not allow the stew to dry out. Add a little more boiling water if necessary. Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	2	lb		806.9352	0.0	179.5204	4.5333
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
shortening	4	tablespoons		452.608	0.0	0.0	51.2
water	2	cups	boiling	0.0	0.0	0.0	0.0
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
yellow onion	1		sliced	-	-	-	-
bay leaf	2			-	-	-	-
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
carrot	12		trimmed peeled	246.0	57.48	5.58	1.44
white pearl onion	12		peeled	806.9352	0.0	179.5204	4.5333
red potato	8		peeled cut substituted	-	-	-	-
parsnip	1		peeled cut	-	-	-	-

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