Argentinian beef stew
Preparation time20 min
Cooking time40 min
Portions4
FromLatin America
Ingredients:
- 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
Instructions:
- 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.
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Last modified date: 5/13/2024
