{Argentine Beef Stew with buttered bread--my real life lunch today!}
Traditionally, this was slow cooked actually IN a pumpkin, but for ease, I've always included a squash in this recipe instead (much easier and cleaner). However, this was my first time making it in a crock-pot, but I wasn't too worried about how it would turn out.
{Gathering all the ingredients}
{You want to sear this meat and get it nice and brown on the outside!}
{Click here to learn how to de-glaze a pan}
{Apricots are used in this dish. If for whatever reason, you don't want to add them, then substitute 1/2 cup honey or raisins for them (but you are missing out--just saying)}
{Squashes are difficult to peel and cut. I found out AFTER I did this that you can buy pre-diced and peeled squash in the produce section--guys save your fingers/hands and buy a bag!}
{Such beautiful colors!}
{Going in the crock-pot}
Argentine Beef Stew
from a wonderful Spanish teacher's family recipe
Serves 6
2 tablespoons olive oil
2 pounds beef stew meat
1 medium onion, diced
5 cloves garlic, minced
1/2 cup dry red wine
2 cans diced tomatoes
2 peppers, diced (your choice of color)
1 cup dried apricots, diced (sub same amount of raisins or 1/2 cup honey if you desire)
1 large potato, peeled and diced
1 large sweet potato, peeled and diced
1 small acorn or butternut squash, peeled and diced (about 1 pound)
8 oz frozen corn
3 cups beef broth
1 teaspoon ground black pepper
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon chili flakes (optional and can be decreased to taste)
- Heat oil in a pan; add meat and sear until browned on most sides.
- Remove meat and add onions and garlic; saute until golden brown.
- Add wine to onions and garlic to de-glaze the pan.
- Place everything in a crock-pot.
- Cook on high for 6-7 hours or until potatoes and squash are done.
- Season to taste with salt.
- Serve.
No comments:
Post a Comment