Argentinian Beef Stew
A hearty beef stew from Argentina, cooked with tender beef and rich flavors.
Ingredients
- ● beef stew meat (1 pound)Cut into 1-inch cubes
- ● tender argentinian chimichurri sauce (1 cup)see notes
- ● onion (1 medium)
- ● garlic (3 cloves)minced
- ● red bell pepper (1 medium)diced
- ● red wine (1 cup)or beef broth
- ● beef broth (2 cups)
- ● diced tomatoes (1 can, 14.5 oz)or 2 large tomatoes, diced
- ● paprika (2 teaspoons)
- ● salt (1 teaspoon)
- ● black pepper (1/2 teaspoon)
Instructions
- 1
Heat the oil in the bottom of a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes on all sides, in batches if necessary, then transfer them to a plate and set aside.
- 3
Reduce heat to medium and add more oil if necessary. Add the onion, garlic, and red bell pepper, cooking until the vegetables are softened.
- 4
Add the paprika and cook for 1 minute.
- 5
Add the red wine or beef broth, scraping the bottom of the pot to release the browned bits.
- 6
Bring the mixture to a boil, then add the beef broth and diced tomatoes. Return the browned beef to the pot.
- 7
Bring to a boil, then cover and transfer to the oven to cook at 300°F for 2-3 hours, or until the beef is tender.
- 8
About 30 minutes before serving, stir in the argentinian chimichurri sauce.
- 9
Taste and adjust seasoning as needed.
- 10
Serve hot, garnished with fresh parsley or oregano, if desired.