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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 300°F | 2. Season the beef with the salt and pepper. | 3. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings. | 4. Add the wine and cook, stirring and scraping the bottom, for 3 minutes. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. | 5. Spoon into individual bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck meat	4	lb	cut	2159.1022	0.0	383.1953	57.1527
kosher salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red wine	1	bottle		-	-	-	-
shallot	1 1/2		peeled	172.8	40.32	6.0	0.24
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
thyme	8	sprigs		-	-	-	-

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