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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour, salt, and pepper in a large bowl. | 2. In a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil. | 3. Dust the beef with the flour, shaking off any excess. | 4. Add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes. | 5. Using a slotted spoon, transfer to paper towels to drain. | 6. Add the remaining 2 tablespoons oil to the pan over med-high heat. | 7. Add the onions and saute until softened, about 5 minutes. | 8. Add the vinegar and continue sauteing until caramelized, about 15 minutes. | 9. Add the carrots and saute until nearly tender, about 3 minutes. | 10. Add the garlic and saute for 1 minute more. | 11. Add the broth, wine, tomato paste, thyme, and sun-dried tomatoes. | 12. Increase the heat and bring to a boil. | 13. Return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours. | 14. Add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer. | 15. Add the pearl onions and cook until tender, about 5 minutes longer. | 16. Adjust the seasonings. | 17. If the sauce is too thin, increase the heat and reduce for a few minutes. | 18. Spoon the stew into a large serving bowl or platter; garnish with the parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/2	cup		252.1667	0.0	56.1	1.4167
salt				-	-	-	-
pepper			ground	-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
chuck roast	3	lbs	boneless cut	2448.0056	0.0	260.8486	156.1284
yellow onion	2		sliced	-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
red wine	1	cup		-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
sun tomato	10		sun-dried drained quartered	252.1667	0.0	56.1	1.4167
parsnip	3		peeled cut	299.25	71.7801	4.788	1.197
potato	1	lb	cut boiling	349.2665	79.3334	9.2987	0.4082
pearl onion	10	ounces	thawed drained	252.1667	0.0	56.1	1.4167
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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