Argentina Style Beef Stew Recipes

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ARGENTINE BEEF STEW



Argentine Beef Stew image

Make and share this Argentine Beef Stew recipe from Food.com.

Provided by GinnyP

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 lbs beef, cut into bite size cubes (I use sirloin tip)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 large tomatoes, coarsely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon black pepper
1 tablespoon oregano
2 teaspoons basil
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon sugar
1 cup dried apricot, chopped coarsely if whole and large
3 medium potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 large pumpkin
butter or margarine, melted
1/4 cup dry sherry
1 lb whole kernel corn, drained and defrosted if necessary

Steps:

  • In olive oil, brown the beef with the onion and garlic.
  • Add all of the remaining ingredients, except the corn, sherry and pumpkin.
  • Simmer for 1 hour, covered.
  • Cut the top off the pumpkin and discard.
  • Scoop out the seeds and stringy membrane, and discard them as well.
  • You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.
  • Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.
  • Stir in the stew, sherry and corn.
  • Bake the stew-containing pumpkin at 325° F for about an hour, or until the pumpkin is tender.
  • When serving, scoop out some pumpkin along with the stew.

Nutrition Facts : Calories 1336.4, Fat 111, SaturatedFat 45.2, Cholesterol 149.8, Sodium 631.4, Carbohydrate 66.6, Fiber 9.3, Sugar 21.1, Protein 20.4

ARGENTINA STYLE BEEF STEW



Argentina Style Beef Stew image

Make and share this Argentina Style Beef Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 10h45m

Yield 6 serving(s)

Number Of Ingredients 12

4 slices bacon
1 1/2 lbs beef stew meat, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
3 medium onions, coarsely chopped
3 medium tomatoes, peeled and cut into wedges
2 medium potatoes, peeled and cut into eighths
8 ounces winter squash or 8 ounces pumpkin, peeled and cut into 1 1/2 inch cubes
1 medium green bell pepper, chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 garlic cloves, minced
1 (14 ounce) can beef broth
1/2 small head of cabbage, coarsely chopped

Steps:

  • Fry bacon in a large skillet until crisp.
  • Remove bacon to a paper towel line plate to drain; crumble bacon and chill until serving time.
  • Brown beef (half at at time) in the hot bacon drippings; drain off the fat.
  • In a 6-quart slow cooker, add in the carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper, dried thyme (if using), and garlic.
  • Add in the meat and pour the broth over all.
  • Cover and cook on LOW for 8-10 hours.
  • Turn to HIGH; stir in cabbage and fresh thyme (if using).
  • Cover and cook for 15-20 minutes or until the cabbage is just tender.

Nutrition Facts : Calories 607.9, Fat 37.1, SaturatedFat 14, Cholesterol 129, Sodium 754.3, Carbohydrate 31.5, Fiber 6.3, Sugar 9.4, Protein 37.9

ARGENTINE BEEF, PORK, AND HOMINY STEW



Argentine Beef, Pork, and Hominy Stew image

Categories     Beef     Pork     Vegetable     Stew     Fall     Winter     Gourmet

Yield Serves 12

Number Of Ingredients 16

1 1/2 pounds lean pork ribs, cut into 1-inch pieces
1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
1 pound flank steak, cut into 1-inch pieces
1 pound beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-ounce) cans white hominy, rinsed
2 (16- to 19-ounces) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
  • Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
  • Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.

ARGENTINEAN-STYLE RIBS



Argentinean-Style Ribs image

At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.

Provided by DRIBBS

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 20m

Yield 6

Number Of Ingredients 3

1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Coat the ribs heavily with salt. This brings out the fat.
  • Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

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