Argentinean Stewed Beef
4 servings
65 minutes
Argentinian beef stew is a vibrant embodiment of the passion of Latin American cuisine. The dish has roots in the traditions of Argentine gauchos who cooked meat over an open fire, combining it with spicy seasonings and fresh vegetables. Tender pieces of beef infused with the aroma of thyme, garlic, and pepper acquire a rich, slightly sweet-spicy flavor thanks to lemon zest and sugar. Slow cooking in clay pots reveals the depth of flavor, making the meat incredibly tender and juicy. This dish pairs perfectly with fluffy boiled rice that balances the rich spices. Argentinian beef stew is not just a meal but a journey into the unique gastronomic culture of South America, where every detail—from ingredient selection to cooking method—is filled with warmth and soul.
1
Cut the beef into 2x2 cm cubes. Chop the onion and garlic, dice the bacon into small cubes, fry everything in vegetable oil, add the meat and fry again.
- Beef: 860 g
- Onion: 300 g
- Garlic: 20 g
- Lard: 120 g
- Vegetable oil: 80 ml
2
Then transfer to portioned clay pots, add water to cover the meat, season with salt, black and red pepper, thyme, and stew. Shortly before the meat is ready, add sliced sweet pepper rings, and after 15 minutes, add grated lemon zest and pieces of sugar. Serve with boiled fluffy rice.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Thyme: 8 g
- Sweet pepper: 400 g
- Lemon: 1 piece
- Sugar: 20 g