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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss beef with flour, salt and pepper. | 2. In a large Dutch oven, brown the meat in batches in oil, drain. | 3. Transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. | 4. Bring to a boil. | 5. Reduce heat; cover and simmer 1 hour. | 6. Add vegetables; bring to a boil. | 7. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. | 8. Remove bay leaves. | 9. Makes 50 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	8	lbs	boneless cut	5077.3448	11.2427	766.3164	220.1392
purpose flour	1	cup		-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
bay leaf	2			-	-	-	-
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
water	6	quarts		-	-	-	-
tomato sauce	60	ounces		1922.13	306.0099	100.1889	33.3396
tomato juice	46	ounces		221.69299999999998	46.0339	11.0847	3.7818
beef bouillon cube	12			4.2	0.024	0.684	0.132
pearl barley	2	cups		1408.0	310.88	39.64	4.64
potato	2		peeled cubed	-	-	-	-
carrot	1 1/2		sliced	78.72	18.3936	1.7856	0.4608
cabbage	1	lb	chopped	113.3982	26.3084	5.806	0.4536
onion	1		chopped	64.0	14.944	1.76	0.16
green bean	16	ounces	frozen	140.6135	31.6154	8.3007	0.9979
pea	16	ounces		190.5086	34.2462	12.7006	0.9072

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