Argentina Style Beef Stew Recipes

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.

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.

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.

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.

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
• Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
• Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.