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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat beef in cornstarch and cook in oil in a large pot until brown. Pour in beef broth and stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. | 2. Stir in potatoes, carrots and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	2	lb	cubed lean	806.9352	0.0	179.5204	4.5333
cornstarch				20.32	4.8677	0.0139	0.0027
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beef broth	4	cans		121.8	0.696	19.836	3.8280000000000003
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
potato	3		peeled cubed	-	-	-	-
carrot	4		cut	209.92	49.0496	4.7616	1.2288
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
onion	1		chopped	60.0	14.01	1.65	0.15
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
water	2	teaspoons		0.0	0.0	0.0	0.0

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