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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim stewing beef and cut into bite-size pieces. | 2. In a plastic bag, combine flour, salt, pepper and thyme. | 3. Add meat to flour mixture and shake well. | 4. Using a large, non-stick pot brown the meat in the Canola oil (make sure to use all the flour). | 5. When well-browned, add the 2 cups of water and the ketchup, onions and celery. | 6. Cover and let simmer for about 40 minutes, stirring often to prevent sticking. | 7. Add the carrots and turnips and simmer for about 10-15 minutes, again stirring occasionally. | 8. Cut the unpeeled potatoes into about 1" cubes, cover and simmer till potatoes are almost cooked, about 15 minutes. | 9. Season to taste. The gravy can be thinned with a bit more water, if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
beef	1 1/4	1/4	lean	663.0015	0.0	130.7303	15.2434
purpose flour	1/3	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
water	2	cups		0.0	0.0	0.0	0.0
ketchup	3 -4	tablespoons		-	-	-	-
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
onion	1		cut	44.0	10.274000000000001	1.21	0.11
baby carrot	12 -14			-	-	-	-
turnip	1		cut	17.08	3.9223	0.5489999999999999	0.061
potato	3		washed unpeeled	-	-	-	-

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