Argentinean Beef Stew Recipes

ARGENTINE LENTIL STEW

Steps:

• Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

ARGENTINE BEEF STEW

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.

ARGENTINEAN BEEF STEW

Steps:

• Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
• Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

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.

ARGENTINE BEEF, PORK, AND HOMINY STEW

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.

FARMER'S STEW - ARGENTINA

Steps:

• In large saucepan, boil water.
• Remove saucepan from heat.
• Add ground beef, stirring to break meat into little pieces. Let sit 5 minutes, stirring once or twice, until most of pink disappears from meat. Drain meat well, discarding water.
• In large deep-sided skillet or Dutch oven, heat oil over medium-high heat.
• Add onions and cook 4 to 5 minutes, stirring constantly, until onions are limp and slightly brown.
• Mix in blanched beef.
• Continue to cook, stirring constantly, until all liquid has evaporated from pan and meat is lightly browned, about 10 minutes.
• Reduce heat to medium. Add bell peppers, sweet potato and garlic.
• Continue cooking and stirring mixture 5 minutes or until peppers and potatoes are slightly tender.
• Add parsley, sugar, cumin and salt. Stir and cook 1 minute to blend flavors.
• Pour beef broth into skillet.
• Add zucchini, corn, raisins and Tabasco pepper sauce.
• Simmer gently 10 minutes, being careful not to boil.
• Add pear and simmer 10 additional minutes or until all fruits and vegetables are tender.
• Ladle over rice.