Argentine stew

The stew is a traditional dish of Argentina and many Latin American countries. It is a fixture in the winter food throughout the country, but especially in the interior provinces it is very popular..

The reason is simple: it contains a good balance of foods: vegetables, with meat proteins, carbohydrates, liquids, herbs and seasonings that allow a healthy and appetizing food, which provides the calories needed for good health.

This is one of the simple stew recipes.
Ideally, cook stews in clay pots, retain their flavor and give it the classic touch of Creole cuisine. If we are clay pots, good ideal is to use a pot type essen, where we made the base sauce and then finish the dish, allowing even cooking, and does not stick.

Ingredients (for 5 persons):

  • Buttock flesh, without  fat and undesirable, 1 kg.
  • Flour, for coating.
  • Lean bacon, cut neatly into thick slices, 250 gr.
  • Oil, 3 tsp.
  • Little Onions,  12 (or bulbs of green onions).
  • Salt and pepper to taste.
  • Vegetable stock, 1 cube.
  • Oregano, Rosemary, to taste.
  • Water, 1 cup.
  • Red wine, 1 / 2 liter.
  • Clove garlic, peeled and chopped, 3
  • Whole black olives, 100 gr.
  • Fresh mushrooms, rinsed, 200 gr.
  • Spanish fries, 1 / 4 kg to decorate.
  • Chopped parsley, 1 Tbsp.


Cut the meat into small cubes and coat in flour. Remove the skin and the ossicles to the bacon and cut into strips. Heat oil and add the bacon. Incorporate onions, whole peeled, sauté with bacon. When is this translucent, drain the onions and bacon and reserve. Add to the pan the beef cubes and saute until golden on both sides. Reduce heat. Seasoning the meat with salt and pepper to taste. Incorporate into a pan crumbled vegetable stock, oregano, rosemary, wine, chopped garlic cloves, onions and bacon. Cover the pan and increase heat until boiling break. Reduce heat to minimum and let cook covered, until meat is tender. Uncover and add the mushrooms and olives. Boil slowly, uncovered, until the stew thickens. Pour into a casserole, sprinkle with chopped parsley and decorate the edge with the rodas of chips placed vertically


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