Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut up carrots and parsnips into bite sized pieces. | 2. Scrub and cut potatoes into quarters. | 3. Peel and slice onion into thinly sliced rings. | 4. Cut any pieces of beef in half if a lot larger than others. | 5. Pour flour in a plastic or paper bag, add beef and shake until well coated. | 6. Remove beef from bag but don't shake too much excess flour off. | 7. On medium heat melt butter and oil in large fry pan. Add floured meat and brown until just seared on all sides. Add more butter and/or oil if needed. | 8. Remove meat and set aside. | 9. Add onion, salt, pepper and Thyme to pan and stir a couple of minutes to just coat onions with pan meat juices and bits. | 10. Add beef broth, Bay leaves and wine to onions. | 11. Stir well . | 12. Add meat back to pan. | 13. Cover and simmer 1 hour or until meat is getting tender, stirring occasionally. | 14. Raise heat a little, add potatoes to pan cut side down. Try to submerge as much as possible. | 15. Cover and simmer about 10 minute. | 16. Add carrots and parsnips. Submerge if possible. | 17. Cover pan and cook until vegetables are tender. | 18. Gravy will be sort of thin. I leave as is. . Flour from meat should thicken enough to pour over vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew beef chunk	1 - 1 1/4	1/4		0.0	0.0	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
yellow onion	1			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
salt pepper				0.0	0.0	0.0	0.0
red wine	1/2	cup		-	-	-	-
bay leaf	1 -2			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
parsnip	2	parsnips	used	-	-	-	-
red potato	2 -4		cut	-	-	-	-

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