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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 oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan. | 2. Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated. | 3. Brown beef in oil in pot, adding more oil if needed. | 4. Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender. | 5. Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper. | 6. Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	1			-	-	-	-
onion	2		sliced	120.0	28.02	3.3	0.3
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
salt pepper				-	-	-	-
beef	2 1/2	lb	cut lean	1326.003	0.0	261.4606	30.4867
baby red potato	2	inches		-	-	-	-
dill weed	1/2	teaspoon	dried	0.0399	0.0065	0.0032	0.001
burgundy wine	1	cup		-	-	-	-
beef consomme	1	can		34.1	0.992	7.812	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
button mushroom	18	halved	quartered	-	-	-	-
garlic			granulated	-	-	-	-
salt pepper				-	-	-	-
artichoke heart	1	package	thawed quartered frozen	-	-	-	-

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