The unusual combination of squash and peaches are the main components of authentic Argentinean beef stew.
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1 tablespoon Land O Lakes® Butter
34 pound beef top round, cut into 1-inch cubes
1 teaspoon finely chopped fresh garlic
1 medium (12 cup) carrot, chopped
1 small (1 12 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
12 teaspoon salt
2 tablespoons chopped fresh parsley
STEP 1
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.
STEP 2
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.
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.
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