ARGENTINEAN BEEF STEW

Argentinean Beef Stew image

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

Ingredients

1 tablespoon butter
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
1 medium carrot, chopped
1 small butternut squash, cut into 1/2 inch cubes
6 dried peaches, quartered
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (7 ounce) can whole kernel corn, drained
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped

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

*** Explore more Argentinean Beef Stew Recipes »

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