Ingredients for Argentinean Beef Stew
- 2 tablespoons butter
- 1 pound beef cubes
- Carrot (not found in recipe)
- 1 medium butternut squash
- 1/2 cup dried peaches
- 1 cup beef broth
- Stewed Tomatoes (not found in recipe, recipe uses 1 (14.5 ounce) can diced tomatoes)
- Whole Kernel Corn (not found in recipe)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 (14.5 ounce) can diced tomatoes
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How to Make Argentinean Beef Stew
- Melt 2 tablespoons of butter in a 2-quart saucepan over medium-high heat.
- Add 1 pound of beef cubes and cook for 3-4 minutes, stirring occasionally, until browned.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 medium butternut squash (peeled, seeded, and cubed), 1/2 cup dried peaches (chopped), 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup beef broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 14-16 minutes, or until the squash is tender.
- Stir in 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
43g
Fat
16g
Carbs
14g
