Farmers Stew Argentina Recipes

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.

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 BEEF STEW (CARBONADA CRIOLLA)

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.

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.