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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray bottom of heavy dutch oven. | 2. Braise meat until brown, on med. high heat. | 3. Add beef brot;, turn heat down to simmer and cook until beef is fork tender. | 4. When beef is tender, add potatoes, onions and tomatoes and tomato sauce; continue cooking until potatoes are tender. | 5. Add all the other cans of vegetables. Do not drain vegetables. They are added to help flavor the stock. | 6. Season with salt and pepper, any other herbs you choose for taste, (bay leaf, paprika,a little chili powder. | 7. Note: The canned veggies are already done, so after you add the veggies, you may simmer it long enough to heat the veggies but essentially you are through. The longer you simmer it, the thicker your soup becomes, and more flavor you get. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	1	lb	lean	403.4676	0.0	89.7602	2.2667
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
potato	1 -2	pieces	cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
green bean	1	can	cut	46.4768	10.4498	2.7436	0.3298
english pea	1	can		403.4676	0.0	89.7602	2.2667
carrot	1	can	sliced	78.6807	18.3844	1.7847	0.4606
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato sauce	1	can		-	-	-	-

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