Ingredients for Argentine Beef Stew
- 1 1/2 lbs beef stew meat
- 1 large onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes
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- 1 red bell pepper
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
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- 1 cup beef broth
- 1 medium sugar pumpkin (3-4 lbs)
- 1 tablespoon butter
- 1/4 cup dry sherry
- 1/2 cup frozen whole kernel corn
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
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How to Make Argentine Beef Stew
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 1 cup chopped carrots, 1 cup chopped celery, 1 red bell pepper (chopped), 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour.
- While the stew simmers, prepare the pumpkin: Cut the top off a medium-sized sugar pumpkin (about 3-4 lbs).
- Scoop out the seeds and stringy membrane and discard (or save the seeds for roasting!).
- Brush the inside of the pumpkin with 1 tablespoon of butter and sprinkle lightly with salt and pepper.
- Stir 1/2 cup frozen corn and 1/4 cup dry sherry into the simmering stew.
- Carefully pour the stew into the prepared pumpkin.
- Bake at 325°F (160°C) for approximately 1 hour, or until the pumpkin is tender and the stew is bubbly.
- Let cool slightly before serving. Scoop out portions of the pumpkin and stew together for a delicious and visually appealing presentation.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
84g
Fat
225g
Carbs
22g
