International Series Artisan Recipe - December 2013

Living in one of the world’s great beef-producing nations, Argentines love their red meat, and this basic beef stew - which uses pumpkin or butternut squash as a savory ingredient. This is a great holiday dish, even better when served with this month's International Series wines from Argentina. (recipe courtesy of Robin Garr wineloverspage.com)

Argentina Beef Stew 
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Carbonada Criolla (Argentina Beef Stew)

Ingredients:
• 2 Tbsp vegetable oil
• 1-2 cloves garlic
• 1 1/2 cups onion, chopped
• 2 ripe tomatoes, peeled, seeded and chopped
• 1 large green bell pepper, chopped
• salt
• black pepper
• 1 Tbsp fresh parsley, minced
• 1 lb. stewing beef, cut into 1-inch cubes
• 4 cobs corn, cut in one-inch rounds
• 1/2 lb. of pumpkin or butternut squash, cubed
• 2 medium-size waxy potatoes, peeled and diced
• 1 cup white rice, uncooked
• beef stock or water

Preparation:
Brown the garlic in the oil in a good-size saucepan or Dutch oven. Add the chopped onion, tomatoes and green pepper.  Salt and pepper to taste then add the parsley.  When browned, remove the vegetable mixture and set aside.

In the same pan, brown the beef well, adding a little more oil if needed.  Add the sliced corn, the pumpkin or squash and the potatoes. Return the browned vegetables to the pan and add the rice.  Add the stock or water to cover and bring to a boil.

Reduce heat, cover the pan, and simmer 30 minutes or until the rice is cooked and the meat and vegetables are tender. Stir occasionally and add more liquid if needed.

Serves 4 with ample leftovers.

Pair this recipe with this month's International Series featuring:
• Recuerdo Wines 2011 Uco Valley Malbec
• Recuerdo Wines 2011 La Rioja Torrontes
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November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012