FARMER'S STEW - ARGENTINA
A simple and delicious stew.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef Soups
Number Of Ingredients 18
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.
ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)
Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
Provided by Mirj2338
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat some oil in a Dutch oven.
- Dredge the chicken pieces in seasoned flour.
- Saute the chicken until golden brown on all sides.
- Remove chicken and set aside.
- If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
- Remove vegetables and set aside.
- Saute onions until limp and translucent.
- Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
- Return chicken and sauteed vegetables to the pan.
- Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 20 minutes and add barley and corn cob slices.
- Cover and continue cooking for 30 minutes.
- Add green beans and thawed peas and cook for 10 additional minutes.
- Beat the egg.
- Add a little of the hot liquid from the pan and beat the egg vigorously.
- Add the egg to the pot and stir.
- Cook for an additional 5 minutes.
- Taste the stew and correct the seasoning, if necessary.
- Serve the stew in soup plates or deep dinner plates with a rim.
ARGENTINA STYLE BEEF STEW
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
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
ARGENTINE BEEF STEW
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
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
ARGENTINEAN BEEF STEW
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
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
FANNY FARMER'S OLD FASHIONED BEEF STEW
Easy to prepare with a few "secret" ingredients that may surprise you. Serve with homemade dinner rolls and a green salad and you have yourself a delicious, filling meal. From the ever-realiable Fanny Farmer Cookbook.
Provided by COOKGIRl
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour.
- Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned.
- Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well.
- Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Do not allow the stew to dry out. Add a little more boiling water if necessary. Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork.
Nutrition Facts : Calories 573, Fat 16.3, SaturatedFat 5.3, Cholesterol 96.8, Sodium 758.1, Carbohydrate 68.2, Fiber 9.3, Sugar 14.6, Protein 41.6
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