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Argentinean Beef Stew
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1 tablespoon Land O Lakes® Butter

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

How to make

  1. 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.

  2. STEP 2

    Reduce heat to medium. Cover; cook, stirring occasionally, 14-16 minutes or until beef and vegetables are tender. Stir in parsley.

Tip #1

Argentineans also use pumpkin, instead of squash, in this dish, but the American grown pumpkin is too bland, so it is not recommended.

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