Argentina Stew

Name: 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

13 ingredients

10 steps

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

Directions

1

In 5-quart Dutch oven combine ribs, water, salt and pepper. Bring to boil.
2

Reduce heat, cover and simmer 1 hour.
3

Add chicken, cover and simmer 25 minutes more.
4

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.
5

Spoon off fat or cool slightly, refrigerate several hours or overnight and lift fat from surface. Return mixture to heat.
6

Bring to boiling.
7

Season to taste with salt and pepper.
8

Remove meat and vegetables from Dutch oven; arrange on platter.
9

Garnish with additional parsley, if desired. Serve with bowls of broth.
10

Makes 6 servings.