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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 large non-stick skillet, add beef in batches and brown well over high heat. Do not crowd beef pieces. Transfer to a large Dutch Oven. | 2. Saute onion and celery in skillet until soft. Add to dutch oven, and also add the garlic. (I prefer not to brown the garlic). | 3. Add dry onion soup mix, stewed tomatoes, water, bay leaves, and thyme. Simmer slowly for 1 1/2 - 2 hrs., or until meat is almost tender. | 4. Turn up heat and add carrots and potatoes. Simmer for 30 minutes. | 5. Add frozen beans and simmer 15 minutes more. (If you are using canned veges, drain and add right before serving.). | 6. Put 1/2 cup water in a jar or gravy shaker. Add flour and shake until smooth. Add to hot liquid, stirring constantly until thickened. Let it come to a boil and boil for at least 1 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2 1/2	lb	cut	2448.0056	0.0	346.1208	118.5469
onion	1		diced	44.0	10.274000000000001	1.21	0.11
celery rib	2		diced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
onion soup mix	1	envelope		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
thyme leaf	1/4	teaspoon	dried	-	-	-	-
carrot	3 -4		chopped	0.0	0.0	0.0	0.0
potato	2 -3		diced	-	-	-	-
turnip	1		diced	17.08	3.9223	0.5489999999999999	0.061
green bean	1 1/2	cups	frozen	46.5	10.455	2.745	0.33
lima bean	1	cup	frozen	176.28	31.4652	10.6704	1.3416
water	1/2	cup		0.0	0.0	0.0	0.0
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609

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