ARGENTINEAN BEEF STEW

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

View Product

Bases, Broths & Stocks

Swanson® Beef Broth

Swanson(R) broth is the perfect choice for creating mouthwatering meals that are not only easy to prepare but also lower in fat. Cooking tips included on label.•This soup is part of our Classics Collection.

View Product
Tip

This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte entrees).

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 222
% Daily Value
Total Fat 6.5g
10%
Saturated Fat 1.6g
8%
Cholesterol 33mg
11%
Sodium 523mg
22%
Total Carbohydrate 31g
10%
Dietary Fiber 4.2g
17%
Protein 13.5g
27%
Vitamin A 1019%
Vitamin C 70%
Calcium 4%
Iron 16%
Total Time

100 min.

Serving & Size

1 CUP

Yields

Beef is the center of this hearty stew enhanced with smoked paprika, garlic, V8, and filled with corn, apricots, cilantro and vinegar that provide a bit of mystery.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 222
% Daily Value
Total Fat 6.5g
10%
Saturated Fat 1.6g
8%
Cholesterol 33mg
11%
Sodium 523mg
22%
Total Carbohydrate 31g
10%
Dietary Fiber 4.2g
17%
Protein 13.5g
27%
Vitamin A 1019%
Vitamin C 70%
Calcium 4%
Iron 16%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2 1/2  tbsp.
boneless beef chuck roast,cut into 1-inch pieces, yield from 1 pound raw 2 1/2 
paprika, smoked 1 1/2  tbsp.
1. Heat oil in a large rondo over medium-high heat. Add beef and sauté until well browned on all sides, about 6 minutes. Stir in paprika and continue to cook 2 minutes, stirring often.
Weight Measure
Vidalia onion, minced 30 oz. 1 1/2  qt.
green and red bell pepper, diced 30 oz. 1 1/2  qt.
carrot 28 oz. qt.
garlic, peeled, minced tbsp.
Made With:

Bases, Broths & Stocks

V8® 100% Vegetable Juice

View Product
V8® 100% Vegetable Juice qt.
Made With:

Beverages

Swanson® Beef Broth

View Product
Swanson® Beef Broth cups
2. Add onions and continue cooking for 5 minutes. Stir in peppers, carrots and garlic. Continue cooking for 5 minutes.

3. Stir in V8® 100% Vegetable Juice and Swanson® Beef Broth. Bring to a boil. Reduce heat and simmer on low for 60-75 minutes, or until beef is tender. Add water as necessary if mixture gets too thick.
Weight Measure
frozen whole kernel corn 1 lb. qt.
dried apricots, julienned 18 oz. cups
cilantro, chopped cups
sherry wine vinegar 0 3/4  cups
4. Add corn and apricots. Continue cooking 15-20 minutes.

5. Mix in cilantro and vinegar.

CCP: Heat to an internal temperature of 165°F or higher for 15 seconds.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
chili oil 1 oz. tbsp.
cilantro, minced, as needed
6. To Serve: Using an 8 oz. ladle, portion1 cup of stew into a bowl. Drizzle with 1/2 teaspoon chili oil over top of soup and sprinkle with cilantro, as needed, to garnish.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.