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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside. | 2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat. | 3. Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours. | 4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	3/4	ounce	rinsed dried	18.9125	0.0	4.2075	0.1062
beef chuckeye roast	1	boneless	trimmed cut	18.9125	0.0	4.2075	0.1062
salt	1 1/2	1/2		1060.29	0.0	7.1584	114.1088
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt pork	5	ounces		1060.29	0.0	7.1584	114.1088
carrot	4	cups	peeled cut	209.92	49.0496	4.7616	1.2288
onion	2	cups	halved cut	128.0	29.888	3.52	0.32
garlic clove	4		sliced	18.9125	0.0	4.2075	0.1062
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
purpose flour	1/3	cup		18.9125	0.0	4.2075	0.1062
red wine	1	bottle	suggested	-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
water	1	cup		0.0	0.0	0.0	0.0
orange	4	slices	cut	-	-	-	-
nicoise olive	1	cup	pitted drained substituted	18.9125	0.0	4.2075	0.1062
anchovy fillet	3	teaspoon	minced	18.9125	0.0	4.2075	0.1062
thyme	5	sprigs	tied	-	-	-	-
bay leaf	2			-	-	-	-
tomato	1	can	drained cut	62.068999999999996	13.7631	3.2384	0.5397
parsley leaf	2	tablespoons	minced	18.9125	0.0	4.2075	0.1062

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