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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes. | 2. Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker. | 3. Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings. | 4. Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender. | 5. Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	crushed undrained	62.068999999999996	13.7631	3.2384	0.5397
cooking tapioca	3	tablespoons		-	-	-	-
basil	2	tablespoons	dried	1.219	0.1404	0.16699999999999998	0.0339
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
red potato	1 1/2	lb	cut	476.2726	108.1819	12.8594	0.9525
carrot	3		cut	75.03	17.5314	1.7019	0.4392
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
chuck roast	1 1/2	1/2	cut lean	1224.0028	0.0	130.4243	78.0642
canola oil	2	teaspoons		79.56	0.0	0.0	9.0

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