Argentinean Beef Stew
The unusual combination of squash and peaches are the main components of authentic Argentinean beef stew.
15 min.prep time
35 min.total time
3/4 pound beef top round, cut into 1-inch cubes
1 teaspoon finely chopped fresh garlic
1 medium (1/2 cup) carrot, chopped
1 small (1 1/2 cups) butternut squash, peeled, cut into 1/2-inch cubes
6 dried peaches, quartered
1 (14-ounce) can beef broth
1 (14 1/2-ounce) can stewed tomatoes
1 (7-ounce) can whole kernel corn, drained
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Melt butter in 3-quart saucepan until sizzling; add beef cubes and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until browned. Add all remaining ingredients except parsley. Continue cooking 3-4 minutes or until mixture comes to a boil.
Reduce heat to medium. Cover; cook, stirring occasionally, 14-16 minutes or until beef and vegetables are tender. Stir in parsley.
Argentineans also use pumpkin, instead of squash, in this dish, but the American grown pumpkin is too bland, so it is not recommended.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #10125B©1998Land O'Lakes, Inc.