Argentine beef stew recipe

Argentine Beef Stew recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Argentine beef stew recipe, recipe Rating: 4.6
Number of votes:92 

Ingredients

1 kg	beef cut in cubes
1 small	onion, finely chopped
2 clove(s)	garlic, minced
1 tbsp	olive oil
1 medium	green bell pepper, cleaned, seeded and chopped
1 tsp	black pepper
1 tbsp	oregano
1 tbsp	basil
1 tsp	red pepper crushed
1 tsp	sugar
250 ml	dried apricots, chopped coarsely
500 ml	beef broth
3 medium	potatoes, peeled and cut in cubes
3 medium	sweet potatoes, peeled and cut in cubes
1 medium	pumpkin
some	butter, melted
100 ml	dry sherry
450 g	whole kernel corn
	salt and pepper

Instructions

In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer covered for 1 hour.

Cut off the top of the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.

Stir in the stew, sherry and corn. Bake the stew with the pumpkin at 170°C for about an hour, or until the pumpkin is tender.

To serve, scoop out some pumpkin along with the stew.


Preparation time:
ca. 35 min
Grade of difficulty:
medium
Calories per portion:
n/a