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Argentina Beef Stew
4 slices bacon
1 1/2 lbs. beef stew meat, cut into 1" cubes
3 med. Carrots, cut into 1" pieces
3 med. Onions, coarsely chopped
3 med. Tomatoes, peeled and cut into wedges
2 med. Potatoes, peeled and cut into eights
8 oz. winter squash, peeled and cut into 1 1/2" cubes 1 1/2 cups
1 med. Green sweet pepper, chopped
1 tb snipped fresh thyme or 1 tea. Dried
1 clove garlic, minced
14 1/2 oz. can beef broth
1/2 of a small head of cabbage, coarsely chopped 3 cups
In large skillet cook bacon until crisp. Remove bacon, reserving drippings. Drain bacon on paper towels. Crumble bacon; chill until serving time. Brown beef, half at a time, in hot drippings. Drain off fat.
In a slow cooker place carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper; dried thyme, and garlic. Add meat. Pour broth over all.
Cover; cook on low for 8 to 10 hours. . or on high for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the cabbage and , if using, the fresh thyme. Cover and cook for 15 to 20 minutes more or until cabbage is just tender. TO serve, sprinkle each serving with crumbled bacon.
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