Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef into two-inch chunks and salt generously; set aside. | 2. Combine all ingredients except red wine and stir together with beef. | 3. Divide into five packs and freeze (each pack will make two to four servings, depending on how big you like your entrees). | 4. To use a pressure cooker, thaw a pack and stir in one cup of red wine. Bring to the cooker up to pressure and cook 45 minutes; use natural release. | 5. To slow cook, thaw a pack, stir in one cup of red wine, and cook it for 8-10 hours on low. | 6. To cook on the stovetop, thaw a pack, stir in one cup of red wine, and simmer in a dutch oven for two to three hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	5	lb		4080.0093	0.0	434.7477	260.2139
garlic clove	10		minced	44.7	9.918	1.9080000000000001	0.15
rosemary	1	cup	chopped	44.016000000000005	6.9552	1.1122	1.969
chicken bouillon	5	teaspoons		26.7	1.801	1.666	1.3880000000000001
onion	5		caramelized	300.0	70.05	8.25	0.75
bay leaf	5			-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
oyster sauce	1/4	cup		36.72	7.8624	0.972	0.18
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
red wine	5	cups		-	-	-	-

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