Argentina-Style Stew

Deliciously prepared by Sue
Recipe submitted by Fran (Thanks, Fran!)

Ingredients

4 slices bacon

1 ½ lbs beef stew meat, cut into 1-inch cubes (another recipe I have uses Choice Sirloin Tip Roast)

3-4 medium carrots, coarsely chopped

1 -16 oz canned chopped tomatoes with juice or 3 medium tomatoes peeled and cut into wedges

2 -3 medium potatoes, peeled and cut into eighths

1 ½ -2 cups winter squash or pumpkin peeled and cut into 1 ½ inch cubes (or a mixture of both)

1 medium green sweet pepper, chopped (I used red because I didn’t have green but I think green would have been better)

1 tablespoon fresh thyme or 1 tsp. dried

2 cloves garlic, minced

1- 14 oz. can beef broth

½ small head green cabbage, coarsely chopped (about 3 cups)

Directions

In lg. skillet cook bacon until crisp.  Remove bacon, reserving drippings. (I poured off all but about 1 tablespoon into a can and would have used more if I needed it but didn’t) Drain bacon on paper towels.  Crumble bacon; chill until serving time (I did not do this—we used the bacon for BLT’s a couple days later)

Brown beef, half at a time, in hot drippings. Pour off the beef fat.

Transfer beef to the crock pot.  I sautéed the onions and carrots in the pan with some of the tomatoes to take up the brown bits.  Then transfer those with the remaining vegetables EXCEPT CABBAGE to the crock pot with the dried thyme and garlic.  Pour beef broth over all.

Cook on low setting for 8-10 hours or high heat setting for 4-5 hours.

If using low heat setting, turn to high heat setting.  Stir in the cabbage and if using, fresh thyme.  Cover and cook for 15-20 minutes more or until cabbage is just tender. Season with salt and pepper to taste if needed.  This recipe says to sprinkle crumbled bacon on each serving although as I said I did not.

I was more generous with the veggies than the recipe called for.  I think you can alter to suit your tastes and I think carrots would be a nice addition as would green beans.

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