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Argentinian beef stew

Argentinian beef stewimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time40 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


  • 3 onions
  • 1 clove garlic
  • 1 red pepper
  • 1 peach
  • 2 peeled tomatoes
  • 3 teaspoons oil
  • 400 g lean mince beef
  • 2 carrots
  • 200 g potatoes
  • 1 ear of corn
  • 200 g butternut squash
  • 2 or 3 cups broth
  • Salt, pepper
  • Chilli pepper
  • Oregano


  • Peel and chop the onions and garlic. Cut the pepper into small cubes, remiving the seeds.
  • Cut the meat into pieces.
  • Sauté the onions, garlic and peppers in a frying pan with oil for a few minutes and then add the meat pieces. Allow to brown for a few minutes.
  • Wash, peel and cut the tomatoes and add them to the pan with the herbs, salt and pepper.
  • Pour in the broth and simmer for 20 minutes.
  • Wash and peel carrots, potatoes and squash.
  • Add the sliced carrots and cook for 5 minutes.
  • Cut the potatoes and squash into cubes.
  • Add the cubes and corn to the pan.
  • Peel the peaches and cut them into quarters. Cook for another 5 minutes before serving.

Energy (kcal)

Protein (g)

Total Carbohydrates (g)

Sugar (g)

FibRE (g) TOTAL FAT (g) Saturated fat (g) Sodium (mg)
379.3 39.9 27.9 13.6 7.7 9.6 3.7 502.7

The nutritionist's advice:

This recipe originates from Flemish carbonade. As it arrived during the colonization, it was adapted to Argentine taste.