Recipe ingredients and directions:
2 lb stew beef
1 tablespoon olive oil
2 onions, coarsely chopped
2 cloves garlic, minced
1 large sweet green pepper, coarsely chopped
1 1/2 cup beef stock
1 tablespoon Madeira
1 large ripe tomato, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 sweet potatoes, peeled and cut into chunks
2 cups frozen corn kernels
1/2 cup dried apricots, halved
1/2 cup dried prunes, halved
Preparation:
Cut beef into 1-inch cubes. In a large Dutch oven, heat oil over medium-high heat; brown beef
in batches and transfer to a plate with a slotted spoon. Reduce heat to medium; cook onions,
garlic and green pepper, stirring often, for about 5 minutes or until softened. Return meat to pan.
Add beef stock and Madeira; bring to boil, scraping up any brown bits from the bottom of pan.
Stir in tomato, salt and pepper; return to boil. Reduce heat, cover and simmer for 45
minutes.
Stir in sweet potatoes; simmer, uncovered, for 30 minutes, stirring occasionally. Stir in corn,
apricots and prunes; simmer for 30 minutes or until meat is tender. (Stew can be cooled in
refrigerator; covered and stored for up to 24 hours; reheat gently, stirring often.)
Remarks:
6 servings.
Category: Argentinian Recipes