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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours. | 2. Preheat oven to 150 C or Gas 2. | 3. Drain the meat, cinnamon & bay keeping all the marinade liquid to one side. | 4. Dry the meat on paper towels. | 5. Fry pancetta in a casserole over a medium heat until it starts to colour. | 6. Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown. | 7. In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole. | 8. Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil. | 9. Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened. | 10. Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	500	g	cut	445.0	0.0	99.0	2.5
red wine	300			-	-	-	-
garlic clove	2		crushed	445.0	0.0	99.0	2.5
cinnamon	2			-	-	-	-
bay leaf	6			-	-	-	-
pancetta	70	g	cubed	445.0	0.0	99.0	2.5
butter	30	g	salted	171.0	7.857	5.343	14.4
shallot	6		peeled	-	-	-	-
baby carrot	12			-	-	-	-
prune	8			1965.6	520.4159999999999	16.2864	3.7439999999999998
plain flour	1	tablespoon		445.0	0.0	99.0	2.5
beef stock	300	ml		217.2891	23.6781	8.0205	10.2573

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