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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 275°F. | 2. Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef. | 3. De glaze pan with 1 cup of broth then pour all back into broth container. | 4. Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer. | 5. Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours. | 6. Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	2 1/2		cut	2584.0059	3.1733	300.2207	152.0937
flour				-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
dijon mustard	2	tablespoons		-	-	-	-
onion	2		cut	88.0	20.548000000000002	2.42	0.22
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
red wine	1	cup		-	-	-	-
bay leaf	2			-	-	-	-
potato	4		quartered cubed	-	-	-	-
carrot	4		cut	100.04	23.3752	2.2692	0.5856
celery rib	2		cut	-	-	-	-
tomato	1	can	peeled crushed	62.068999999999996	13.7631	3.2384	0.5397
salt pepper				-	-	-	-

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