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Argentina Stew

chef.gonzalo's picture
Ingredients
  Beef short ribs 1 1⁄2 Pound, cut into serving-size pieces
  Water 5 Cup (80 tbs)
  Lean salt pork 2 Ounce, sliced to make 1/2 cup
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Broiler fryer chicken 3 Pound, cut up (1 Bird)
  Carrots 3 , quartered
  Onions 3 Medium, quartered
  Tomatoes 3 , quartered
  Potatoes 3 Medium, peeled and quartered to make 1 pound
  Cabbage head 1⁄2 Small, cut into wedges
  Winter squash/Pumpkin 6 Ounce, peeled and cut into 1-inch cubes to make 1 cup
  Green pepper 1 Medium, chopped to make 1/2 cup
  Snipped parsley 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
Directions

MAKING
1. In a saucepan combine ribs, water, salt pork, salt, pepper and bring it to boil.
2. Reduce heat; cover and simmer for about 1 hour.
3. Add chicken; cover and simmer for 25 minutes more.
4. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley, and garlic; cover and simmer for about 20 minutes or till vegetables are tender.
5. Spoon off fat instantly or, cool slightly and refrigerate for several hours or and then lift fat from surface; heat the mixture and bring it to boil.
6. Season to taste with salt and pepper.

SERVING
7. Arrange the meat and vegetables on platter and garnish with parsley.
8. Serve with bowls of broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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