Description
A hearty beef stew, a Patagonian ranch staple. Sweet potatoes, dried apricots, and mushrooms add depth.
Ingredients
Units
Scale
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1/3 cup olive oil
- 1 lbs (680 g) stewing beef, cut into 1 inch pieces
- 1 can stewed tomatoes
- 2 cups (473 ml) 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 (198 g) dried apricots, roughly chopped (about 1 cup)
- 1 cups (237 ml) frozen corn
- 1 cups (237 ml) sliced wild Patagonian mushrooms (I used white button mushrooms)
- salt and pepper to taste
Instructions
- Sauté the onions, green pepper, mushrooms, and garlic in olive oil until golden and soft.
- Add the beef and cook over medium-high heat, turning to brown all sides.
- Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots. Lower heat to a simmer.
- Cover and simmer over low heat for one hour. Taste and season with salt and pepper. Add more beef broth if needed.
- Cook for about a half hour longer, until the beef is tender.
- Stir in the frozen corn and simmer for 5 to 10 minutes more.
Notes
- For a richer flavor, sear the beef in batches to ensure a good crust before adding the other ingredients.
- If you don’t have Patagonian mushrooms, cremini or shiitake mushrooms are excellent substitutes.
- This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Argentinian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 35
- Cholesterol: 90