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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. STEW: | 2. Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. | 3. Add meat pieces, a few at a time, shaking to coat. | 4. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. | 5. Cook and stir until onion is tender. Stir in broth and wine. | 6. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. | 7. Stir in boiling onions and carrots. | 8. Bring to boiling; reduce heat. | 9. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta. | 10. Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. | 11. Serve stew with Polenta. If desired, garnish with rosemary sprigs. | 12. Makes about 7 cups. | 13. POLENTA: | 14. In a large saucepan bring 3 cups milk just to a simmer over medium heat. | 15. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt. | 16. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. | 17. (If mixture is too thick, stir in additional milk). | 18. Stir in 2 tablespoons butter or margarine until melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
thyme	1	teaspoon	crushed dried	0.8079999999999999	0.1956	0.0445	0.0134
basil	1	teaspoon	crushed dried	0.2032	0.0234	0.0278	0.0057
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
beef chuck steak	2	lbs	boneless cut	1450.67	0.0	193.2111	75.1628
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
rosemary	1	teaspoon	snipped crushed	0.917	0.1449	0.0232	0.040999999999999995
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
red wine	1 1/2	1/2		-	-	-	-
onion	8	ounces	boiling	32.0	7.472	0.88	0.08
carrot	5		cut	125.05	29.219	2.8365	0.732
flat leaf parsley	1/2	cup	snipped	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
rosemary sprig				-	-	-	-
polenta				-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
water	1	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4

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