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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F | 2. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once. | 3. Arrange onions, carrots and celery over bones. Roast 30 minutes more.*. | 4. Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan. | 5. To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot. | 6. Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally. | 7. Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables. | 8. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months. | 9. *For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3. | 10. Beef Stock. | 11. AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently. | 12. Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour. | 13. Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender. | 14. Stir in peas. Cook and stir over medium heat until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1 1/4	1/4	cut	504.3345	0.0	112.2003	2.8333
purpose flour	1/2	cup		504.3345	0.0	112.2003	2.8333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
red wine	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
italian seasoning	1/2	teaspoon		504.3345	0.0	112.2003	2.8333
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
baby carrot	8	ounces	peeled	79.3786	18.688	1.4515	0.2948
parsnip	2		peeled cut	199.5	47.8534	3.1919999999999997	0.7979999999999999
sugar snap pea	3/4	cup		504.3345	0.0	112.2003	2.8333
beef	4	lb	bone	2121.6048	0.0	418.3369	48.7788
onion	2		cut	120.0	28.02	3.3	0.3
carrot	2	halved		-	-	-	-
celery rib	4	halved		504.3345	0.0	112.2003	2.8333
cold water	3 1/2	quarts	divided	504.3345	0.0	112.2003	2.8333
parsley	8	sprigs		2.88	0.5064	0.2376	0.0632
bay leaf	2			-	-	-	-
thyme leaf	1	teaspoon	dried	504.3345	0.0	112.2003	2.8333
black peppercorn	6			504.3345	0.0	112.2003	2.8333
clove	3			17.262	4.1284	0.3761	0.8190000000000001

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