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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the flour with the salt and pepper. Dredge beef in seasoned flour, shake off excess and set aside. | 2. Heat drippings in a large Dutch oven over moderatelly high heat. Brown dredged beef in several batches and remove to a bowl as it browns. | 3. Add onions, garlic, ginger, bay leaves, and thyme to pot and saute, stirring often, until lightly browned, about 10 minutes. | 4. Return beef to pot along with any accumulated juices. Add in tomatoes, vinegar, molasses, and tomato paste, and bring to a boil. Adjust heat and simmer until beef is nearly tender, about 1 1/2 hours. | 5. Add carrots, cover, and simmer until beef and carrots are tender, about 30 to 45 minutes more. Discard bay leaves and add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3	lbs	boneless trimmed cut	1904.0043	4.216	287.3687	82.5522
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bacon dripping	1/3	cup		-	-	-	-
yellow onion	2		chopped	-	-	-	-
garlic clove	2		minced	-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
bay leaf	2			-	-	-	-
thyme	1	teaspoon	crumbled dried	0.8079999999999999	0.1956	0.0445	0.0134
tomato	14 1/2	ounces	diced	73.9922	15.9905	3.6174	0.8221
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
molasses	2	tablespoons		122.1625	31.48	0.0	0.0421
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
baby carrot	2	cups	peeled	-	-	-	-

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