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Argentine Beef Stew
Ingredients:
- 2 pound of beef, cut in bite size cubes
- 1 small onion, finely chopped
- 2 garlic cloves, 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 teaspoon of basil
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon sugar
- 1 cup of dried apricots, chopped coarsely if whole and large
- 3 medium potatoes, peeled and diced
- 3 sweet potatoes, peeled and diced
- 2 cups of beef broth
- 1 medium large Pumpkin
- butter or margarine; melted
- 1/4 c Dry sherry
- 1 pound of whole kernel corn, drained and/or defrosted
In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer for a 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.
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 Argentina recipes
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