Argentina Stew
Ingredients
- 1 to 1 1/2 lb. beef short ribs, cut into serving size pieces ⓘ
- 5 c. water ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1 (2 1/2 to 3 lb.) broiler/fryer chicken ⓘ
- 3 carrots, quartered ⓘ
- 3 medium onions, quartered
- 3 medium potatoes, peeled and quartered ⓘ
- 1/2 small head cabbage, cut in wedges ⓘ
- 6 oz. winter squash or pumpkin, peeled and cut into 1 inch cubes; 1 c. ⓘ
- 1 medium green pepper, chopped (1/2 c.) ⓘ
- 3 tsp. snipped parsley ⓘ
- 1 clove garlic, minced ⓘ
Instructions
- In 5-quart Dutch oven combine ribs, water, salt and pepper. Bring to boil.
- Reduce heat, cover and simmer 1 hour.
- Add chicken, cover and simmer 25 minutes more.
- Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley and garlic, cover and simmer 20 minutes more or until vegetables are tender.
- Spoon off fat or cool slightly, refrigerate several hours or overnight and lift fat from surface. Return mixture to heat.
- Bring to boiling.
- Season to taste with salt and pepper.
- Remove meat and vegetables from Dutch oven; arrange on platter.
- Garnish with additional parsley, if desired. Serve with bowls of broth.
- Makes 6 servings.
Nutrition & Diet Analysis (per serving)
474
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).