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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat. | 2. Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	1 1/2	lb	cut	605.2014	0.0	134.6403	3.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
water	8	cups		0.0	0.0	0.0	0.0
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
barley	1/2	cup		352.0	77.72	9.91	1.16
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
salt	1	tablespoon		-	-	-	-
basil leaf	1	teaspoon	crushed	605.2014	0.0	134.6403	3.4
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
green bean	1	lb	frozen	140.6138	31.6154	8.3008	0.9979
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
onion	1	cup	chopped	64.0	14.944	1.76	0.16
okra	2	cups	sliced	66.0	14.9	3.86	0.38

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