Argentine Beef Stew Recipes

Steps:

• Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
• Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.

Steps:

• In olive oil, brown the beef with the onion and garlic.
• Add all of the remaining ingredients, except the corn, sherry and pumpkin.
• Simmer for 1 hour, covered.
• Cut the top off the pumpkin and discard.
• Scoop out the seeds and stringy membrane, and discard them as well.
• You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.
• 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-containing pumpkin at 325° F for about an hour, or until the pumpkin is tender.
• When serving, scoop out some pumpkin along with the stew.

Steps:

• Fry bacon in a large skillet until crisp.
• Remove bacon to a paper towel line plate to drain; crumble bacon and chill until serving time.
• Brown beef (half at at time) in the hot bacon drippings; drain off the fat.
• In a 6-quart slow cooker, add in the carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper, dried thyme (if using), and garlic.
• Add in the meat and pour the broth over all.
• Cover and cook on LOW for 8-10 hours.
• Turn to HIGH; stir in cabbage and fresh thyme (if using).
• Cover and cook for 15-20 minutes or until the cabbage is just tender.

Steps:

• Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
• Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
• Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.

Steps:

• Take a large pot and half-fill it with boiling salted water.
• Put in the beef, fowl, and calf's foot, bring to a boil and skim.
• Simmer for 1 1/2 hours.
• Now add everything else, add more water if necessary and simmer till the vegetables are tender.
• Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.

Steps:

• Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Steps:

• In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
• Add the beef and cook on medium-high heat, turning to brown all sides.
• Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
• Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
• Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
• Serve with rice and cornbread.