Argentine Beef Stew
Source of Recipe
Brenda Lee Olson
Recipe Introduction
original recipe from Peak of the Market
List of Ingredients
125 ml (1/2 cup)vegetable oil
15 ml (1 tbsp)cf margarines
1 kg (2 lbs)round steak, cut into bite size pieces
2 onions, finely chopped
2 garlic cloves, finely chopped
1 dried bay leaf
2 ml (1/2 tsp)marinated green peppercorns
salt & pepper to taste
cayenne pepper
dried basil
dried marjoram
250 ml (1 cup)dry white wine (white grape juice or pear juice may be subbed)
500 ml (2 cups) beef stock
500 g (1 lb) potatoes, peeled & cut into small dice
500 ml (2 cups) pumpkin, peeled & diced
2 green peppers, finely diced
425 ml (1.75 c) corn kernels
2 peaches
250 ml (1 cup) dark grapes, seedless & cut in half
250 ml (1 cup) canned tomatoes, choppedRecipe
In a large saucepan; heat oil and butter. Brown beef in batches on all sides over medium high heat. Add onion and garlic and fry with meat for 3 minutes. Add bay leaf and green peppercorns. Season with salt, pepper, cayenne pepper, dried basil and dried marjoram to taste. Pour in wine and stock. Cover and simmer for 30 minutes.
Add potatoes, pumpkin, peppers and corn. Cover and simmer for an additional 20 minutes.
Meanwhile, blanche peaches in hot water. Peel off skins. Cut in half and remove stones. Cut peaches into thick wedges.
Carefully mix peaches, grapes and tomatoes into stew. Cook for a further 5 minutes to heat through. Season to taste and serve.
Serves : 6
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