Argentinean Beef Stew

Argentinean Beef Stew
34
3 Reviews
The unusual combination of squash and peaches are the main components of authentic Argentinean beef stew.
15 min
Prep Time
35 min
Total Time
4 servings

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

Directions

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

Recipe Tips

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
Cholesterol
55mg
Carbohydrates
41g
Protein
24g
Fat
8g
Sodium
1050mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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!

Rating

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.

Rating

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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