Argentinean Beef Stew Recipes

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ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA)



Argentinian Beef Stew (Carbonada Criolla) image

Make and share this Argentinian Beef Stew (Carbonada Criolla) recipe from Food.com.

Provided by Chef PotPie

Categories     South American

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 1/2 lbs stewing beef, cut into 1-inch pieces
1 (16 ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1/4 cup raisins
1 cup frozen corn
salt and pepper, to taste

Steps:

  • In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
  • Add the beef and cook on medium-high heat, turning to brown all sides.
  • Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
  • Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
  • Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
  • Serve with rice and cornbread.

Nutrition Facts : Calories 531.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 720.2, Carbohydrate 67.6, Fiber 7.9, Sugar 33.9, Protein 30.9

ARGENTINEAN BEEF STEW



Argentinean Beef Stew image

Ok, it might seem wierd to combine beef, squash, and dried peaches, but this is really good. If you didn't have dried peaches, I'm sure you could substitute any dried fruit (apricots would be good). From a Better Homes and Garden's cookbook called 'Mexican and more'.

Provided by Ppaperdoll

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
1 medium carrot, chopped
1 small butternut squash, cut into 1/2 inch cubes
6 dried peaches, quartered
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (7 ounce) can whole kernel corn, drained
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 327.9, Fat 7.6, SaturatedFat 3.3, Cholesterol 54.4, Sodium 1182.9, Carbohydrate 44.8, Fiber 7.3, Sugar 10.9, Protein 25.5

IRISH BEEF STEW



Irish Beef Stew image

I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.

Provided by ONEHOTMAMA9

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 6h30m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
1 tablespoon cold water
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
  • Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g

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

GREEK-STYLE BEEF STEW (STIFADO)



Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories     Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

  • Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  • Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  • Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  • Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  • Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  • Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  • Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

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