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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling. | 2. The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour. | 3. Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.). | 4. In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.). | 5. Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.). | 6. Dredge each piece of meat thoroughly in flour mixture and return to platter. | 7. Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil. | 8. When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch. | 9. When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned. | 10. Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan. | 11. Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes. | 12. Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker. | 13. Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well. | 14. Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes. | 15. While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.). | 16. When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well. | 17. Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again. | 18. Remove lid from pressure cooker and enjoy stew. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2 1/4	lb	cut	2203.205	0.0	311.5087	106.6922
red potato	2		cut	-	-	-	-
carrot	2		cut	50.02	11.6876	1.1346	0.2928
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
purpose flour	2	tablespoons		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red wine	1/4	cup		-	-	-	-
beef stock	1 - 1 1/4	1/4		0.0	0.0	0.0	0.0
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1/2		cubed sweet	32.0	7.472	0.88	0.08
bay leaf	2			-	-	-	-
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
salt	1/2	teaspoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034

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