ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA)
Make and share this Argentinian Beef Stew (Carbonada Criolla) recipe from Food.com.
Provided by Chef PotPie
Categories South American
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
- Add the beef and cook on medium-high heat, turning to brown all sides.
- Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
- Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
- Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
- Serve with rice and cornbread.
Nutrition Facts : Calories 531.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 720.2, Carbohydrate 67.6, Fiber 7.9, Sugar 33.9, Protein 30.9
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
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
ARGENTINEAN BARBECUED STEAK
Steps:
- Preheat your grill to high or preheat a ridged grill pan until very hot.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
- To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
- Yield: 1 1/2 cups
ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
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.
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