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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). | 2. Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. | 3. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. | 4. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. | 5. Reduce the heat and simmer for 45 minutes. | 6. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil chuck roast	1	tablespoon		-	-	-	-
beef chuck roast	2 1/2 - 3		boneless	0.0	0.0	0.0	0.0
cold water	4	quarts		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
parsley	3	tablespoons	dried	4.104	0.7216	0.3386	0.0901
beef bouillon granule	2	tablespoons		-	-	-	-
italian seasoning	1	tablespoon		-	-	-	-
seasoning salt	1	tablespoon		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
celery salt	1	teaspoon		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bay leaf	2			-	-	-	-
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
green bean	1	cup	sliced	31.0	6.97	1.83	0.22
black eyed pea	1	cup		-	-	-	-
butter bean	1	cup		-	-	-	-
okra	1	cup		33.0	7.45	1.93	0.19
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
potato	1	cup	diced	115.5	26.235	3.075	0.135
elbow macaroni	1/2	cup	uncooked	154.14	31.4496	5.5188	0.4368
parsley leaf			chopped	-	-	-	-
salt	1	cup		-	-	-	-
black pepper	1/4	cup		2.8865	0.7354	0.1195	0.0375
garlic powder	1/4	cup		10.261	2.2546	0.5131	0.0226

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