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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat meat with group 1. | 2. Brown in stewing pot with oil and onions, then add cooking wine and water. | 3. Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender. | 4. Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time. | 5. Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew beef chunk	1			403.4676	0.0	89.7602	2.2667
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1 1/2	1/2		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	2			128.0	29.888	3.52	0.32
red wine	1/4	cup		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
garlic clove	1			403.4676	0.0	89.7602	2.2667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
bay leaf	1			-	-	-	-
thyme leaf	1/8	teaspoon	dried	403.4676	0.0	89.7602	2.2667
celery rib	1 -2			403.4676	0.0	89.7602	2.2667
potato	6			-	-	-	-
carrot	6			314.88	73.5744	7.1424	1.8432
tomato	2		sliced	80.4198	17.3796	3.9316	0.8936
mushroom	2	cups		-	-	-	-
green pepper	1 -2			0.0	0.0	0.0	0.0
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
water	1/4	cup		0.0	0.0	0.0	0.0

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