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 Estofado Criollo (Argentine stew)
     750 grs. beef  1 carrot
     1 turnip  2 garlic cloves
     1 bay leaf  1 tomato
     1 medium onion  1/2 cup white wine
     1 cup beef broth  250 grs. dried peaches
     1 tablespoon sugar  1 tablespoon chopped parsley
     salt  ground black pepper
     4 tablespoons olive oil  
Estofado Criollo (Argentine stew)
1. Soak peaches in warm water for half an hour. Drain and chop them.
2. Cut the meat in cubes. Heat oil in a deep pot, and brown the meat.
3. Peel the carrot and turnip, and chop them. Crush the garlic. Add these three ingredients to pot. Stir fry them for a few minutes stirring occasionally with a wooden spoon.
4. Add the bay leaf, chopped tomato and onion, and season with salt and pepper. Cook for a few more minutes.
5. Add the wine, broth, chopped dried peaches and sugar.
6. Stir, cover the pot and simmer until the meat is tender.
7. Sprinkle chopped parsley on top of meat, and serve with french fries.
 Categories:  Beef, Argentine, Stews
 Estimated Serving:  4
 Estimated preparation time:  90 min.
 Language:  English
 Shared by:  AnaPau    2009/04/29
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