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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside. | 2. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½-2 minutes. | 3. Brown dredged beef in several batches in oil, allowing about 10 minutes per batch and lifting each to a bowl as it browns. | 4. Add onions to pot and another tablespoon or so of oil if they seem skimpy. | 5. Saute, stirring often, until browned, 12-15 minutes. | 6. Return beef to pot along with accumulated juices, and broth, and bring to a boil. | 7. Adjust heat so liquid barely bubbles, cover, and simmer slowly until beef is fork tender, 1 ¼-1 ½ hours. | 8. *Check pot occasionally and if mixture threatens to scorch, add a little water, turn heat to lowest point, and slide a diffuser underneath pot. | 9. Remove lid and if gravy seems thin, boil uncovered 20-30 minutes, stirring occasionally. | 10. Taste for salt and pepper and adjust. | 11. Serve over boiled or mashed potatoes and, for additional color, scatter a little parsley over each portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3	lbs	boneless trimmed cut	1904.0043	4.216	287.3687	82.5522
purpose flour	1	cup	mixed	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
yellow onion	2	halved	sliced	-	-	-	-
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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