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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice onion in half, then cut a 1/2 cm slice from one half. Finish quartering the large pieces and set aside. (Alternately, you may use 1 tbsp onion powder in place of the onion; if doing so, add the entire amount during step 2.). | 2. Finely chop the slice of onion and brown with the olive oil and bouillon in a 6 quart pot. | 3. Add stew beef, 1 tbsp salt, 1/2 tbsp paprika, and all of the garlic powder. Brown the beef thoroughly. | 4. Dice potatoes, add them and the 6 cups of water, as well as the rest of the salt and paprika. For a thicker broth, finely chop 1 or 2 potatoes and saute them with the beef during step 3. | 5. Slice the carrots and add them, the cabbage, and the remaining onion. | 6. Cook for 30 minutes on high heat, stirring occasionally. My father uses a pressure cooker, but I don't know how long he needs to cook it. My way seems to take a lot less time. You can also use a crock pot; you'll just want to use a large saucepan to brown the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	1 1/2	1/2		605.2014	0.0	134.6403	3.4
potato	8 -10			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
cabbage	4	cups	shredded	89.0	20.648000000000003	4.5568	0.35600000000000004
carrot	3			88.56	20.6928	2.0088	0.5184
salt	3	tablespoons		-	-	-	-
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
beef bouillon cube	3			1.05	0.006	0.171	0.033
garlic powder	1/2	tablespoon		16.0535	3.5274	0.8027	0.0354

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