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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven, heat oil over medium heat until hot. | 2. Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done. | 3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. | 4. Stir in the garlic and cook for one more minute. | 5. Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. | 6. Season with salt and pepper to taste. | 7. Bring to a boil and reduce heat. | 8. Simmer, partially covered, for 2 1/2 hours or until meat is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
beef chuck roast	3	lbs	boneless cut	1822.4041	2.5839999999999996	286.0086	73.5762
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red potato	3 -4		cut	0.0	0.0	0.0	0.0
rom tomato	1	can		-	-	-	-
green chilies	2	cans	chopped drained	179.91	42.5487	8.9955	0.8996
beer	1	can		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
oregano	2	teaspoons	crushed dried	5.3	1.3784	0.18	0.0856
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

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