Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 300 degrees. | 2. In 3 quart dutch oven, or any heavy bottom stove to oven proof pan with lid, brown beef in EVOO (you may have to do in batches), remove beef from pan leaving approx one T. oil remaining in pan - add more EVOO if needed. | 3. Add onions scraping brown bits off the bottom - approximately 2 minutes. | 4. Add mushrooms and garlic. | 5. Saute onion, mushrooms, and garlic for additional 2 minutes. | 6. Add red wine, soup, 1/2 soup can of water, parsley, salt, and pepper to taste. | 7. Once flavor is satisfactory add beef back into dutch oven, cover, and then put into oven for 2-3 hours or until beef is tender. I find two hours to be plenty but it may require more time to ensure beef is tender to your taste, | 8. Serve over buttered egg noodles or rice. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1 -2	lb		0.0	0.0	0.0	0.0
extra virgin olive oil	1 -2	tablespoon		-	-	-	-
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
golden mushroom soup	1	can	condensed	-	-	-	-
water	0.5	can		0.0	0.0	0.0	0.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
red wine	1/2	cup		-	-	-	-
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt pepper this		tsp	ground	-	-	-	-

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