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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 350°F. | 2. In a Dutch oven (5 quart) with a tight fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. | 3. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, cook until meat is fork tender, 2 to 2 1/2 hours. Remove bay leaves and,if desired, season with salt and pepper before serving. | 4. CROCKPOT/SLOW COOKER METHOD: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3		trimmed cut	1904.0043	4.216	287.3687	82.5522
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
purpose flour	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-
onion	1	lb	cut	181.4372	42.3656	4.9895	0.4536
white potato	1	lb		312.9791	71.2594	7.6204	0.4536
carrot	1		cut	52.48	12.2624	1.1904	0.3072
garlic clove	6		smashed	-	-	-	-
bay leaf	2			-	-	-	-

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