Argentinean Beef Stew
Argentinean Beef Stew Image

Argentinean Beef Stew

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

4
servings
15 min
PREP TIME
35 min
TOTAL TIME

Ingredients

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.

Nutrition

310Calories
8Fat (mg)
55Cholesterol (mg)
1050Sodium (mg)
41Carbohydrates (g)
6Dietary Fiber
24Protein (g)

Reviews

Explore reviews from
our online community

  September 19, 2012

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!

— says Joy
Helpful?
  November 19, 2009

Used dried apricots instead of peaches. Next time I plan on cooking it a bit longer to soften up the beef and thicken the stew.

— says Joseph
Helpful?
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