Argentinean Beef Stew

Argentinean Beef Stew

The unusual combination of squash and peaches are the main components of authentic Argentinean beef stew.

15 min. prep time
4 servings
353 Ratings


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.

Recipe Tip

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)

Calories: 310

Fat: 8g

Cholesterol: 55mg

Sodium: 1050mg

Carbohydrates: 41g

Dietary Fiber: 6g

Protein: 24g

Recipe #10125B©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

I've been making this off and on for 5 years now and just love it. I can't eat dried peaches or apricots so I sub canned, drained, at the very end of cooking. Excellent!
Used dried apricots instead of peaches. Next time I plan on
cooking it a bit longer to soften up the beef and thicken the
Couldn't find dried peaches so we used dried apricots. Also added a little corn starch and water at the end of cooking time to make the liquid thicker. It turned out delicious and was so easy to make. Carmenere wine is a great match.

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