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SEPTIEMBRE 19


Argentina Travel Guide

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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