Argentine beef stew recipe
Argentine Beef Stew recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|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 tsp||red pepper crushed|
|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|
|100 ml||dry sherry|
|450 g||whole kernel corn|
|salt and pepper|
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.
ca. 35 min
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