Argentinian Beef Stew
The combination of squash and peaches are the authentic touch
3/4 pound beef top round, cut into 1-inch cubes
1 teaspoon finely chopped fresh garlic
1 medium (1/2 cup) carrot, chopped
1 small (1 1/2 cups) butternut squash, peeled, cubed
6 dried peaches, quartered
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can stewed tomatoes
1 (7-ounce) can whole kernel corn, drained
1 Tablespoon butter
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 Tablespoons chopped fresh parsley
- Melt butter in 2-quart saucepan until sizzling; add beef cubes and garlic. Cook over medium-high heat, stirring occasionally, until browned (3 to 4 minutes).
- Add all remaining ingredients except parsley. Continue cooking until mixture comes to a boil (3 to 4 minutes). Reduce heat to medium.
- Cover; cook, stirring occasionally, until beef and vegetables are tender (14 to 16 minutes). Stir in parsley.