Best Farmers Stew Argentina Recipes

Argentine Beef, Pork, and Hominy Stew image

Yield Serves 12

Number Of Ingredients 16

1 1/2 pounds lean pork ribs, cut into 1-inch pieces
1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
1 pound flank steak, cut into 1-inch pieces
1 pound beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-ounce) cans white hominy, rinsed
2 (16- to 19-ounces) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper

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.

Argentinian Beef Stew (Carbonada Criolla) image

Provided by Chef PotPie

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 1/2 lbs stewing beef, cut into 1-inch pieces
1 (16 ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1/4 cup raisins
1 cup frozen corn
salt and pepper, to taste

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

Farmer's Stew - Argentina image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Beef Soups

Number Of Ingredients 18

1 pound(s) lean ground beef
2 tablespoon(s) vegetable oil
1 medium onion, chopped
1 - green bell pepper, diced in 1/2-inch pieces
1 - red bell pepper, diced in 1/2-inch pieces
1 small sweet potato, peeled, diced in 1/2-inch pieces
1 large garlic clove, minced
1 tablespoon(s) chopped fresh parsley
1/2 teaspoon(s) granulated sugar
1/8 teaspoon(s) ground cumin
1 teaspoon(s) salt
3 cup(s) beef broth, heated
1/2 pound(s) zucchini, diced in 1/2-inch pieces
1 cup(s) whole kernel corn
2 tablespoon(s) raisins
1/2 teaspoon(s) tabasco pepper sauce
1 small pear (firm but ripe), diced in 1-inch pieces
6 cup(s) cooked white rice

Steps:

In large saucepan, boil water.
Remove saucepan from heat.
Add ground beef, stirring to break meat into little pieces. Let sit 5 minutes, stirring once or twice, until most of pink disappears from meat. Drain meat well, discarding water.
In large deep-sided skillet or Dutch oven, heat oil over medium-high heat.
Add onions and cook 4 to 5 minutes, stirring constantly, until onions are limp and slightly brown.
Mix in blanched beef.
Continue to cook, stirring constantly, until all liquid has evaporated from pan and meat is lightly browned, about 10 minutes.
Reduce heat to medium. Add bell peppers, sweet potato and garlic.
Continue cooking and stirring mixture 5 minutes or until peppers and potatoes are slightly tender.
Add parsley, sugar, cumin and salt. Stir and cook 1 minute to blend flavors.
Pour beef broth into skillet.
Add zucchini, corn, raisins and Tabasco pepper sauce.
Simmer gently 10 minutes, being careful not to boil.
Add pear and simmer 10 additional minutes or until all fruits and vegetables are tender.
Ladle over rice.