Argentina Style Beef Stew Food

LOCRO ~ ARGENTINA WINTER STEW

Steps:

• If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
• Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
• Add chorizo and bacon, cooking for another 2 minutes.
• Add onion, leek, and garlic, cooking until soft, another 3 minutes.
• Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
• Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.
• Add some olive oil to a sauté pan and place over medium heat. Add a large amount of chopped scallions and cook until slightly soft. Then add smoked paprika and remaining red pepper flakes. Adjust salt and pepper to taste. Heat the sauce through in a sauté pan.
• Divide stew into bowls and drizzle with the quiquirimichi.

ARGENTINE BEEF STEW

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.

ARGENTINA STYLE BEEF STEW

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.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

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.

ARGENTINE BEEF, PORK, AND HOMINY STEW

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.