Carbonada Criolla (Argentinian Beef Stew)

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Yield: 4 servings

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. Wine club members will enjoy this great holiday dish, even better when served with the Recuerdo Wines 2011 Uco Valley Malbec, this month's International Series wine from Argentina.

Ingredients

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.

We love to receive feedback from our wine club members! If you make this recipe, please let us know what you think and snap a photo to share with other wine club members.