Puchero

PucheroPuchero, an Argentinean beef stew, has been eaten for centuries and enjoyed by the rich and the poor alike.

It’s an easy recipe to modify depending on your budget.

If you’re feeling flush with funds, spring for a slightly more expensive cut of beef.

Scrimping and saving? Grab what’s on sale and stew the heck out of it.

This recipe is from a cool little book – again, found at the library (as you can see, I’m on a budget) – called Cooking the South American Way.

There’s a whole series of these little books from different parts of the world. Although they were shelved in the kids’ section, I was thrilled to stumble upon them and I spent a lot of interesting hours of my holiday break poring over them and choosing recipes to try.

The book did not include many pictures, but I found a really beautiful shot of Puchero from this website.

Puchero (Argentinean Beef Stew)

1 ½ lb. beef

1 tbsp. vegetable oil

6 c. water

2 tsp. salt

½ tsp. pepper

4 small, whole potatoes, peeled

3 carrots, peeled and cut into 6 pieces

8 pearl onions

½ lb. whole green beans, tips and strings removed

2 stalks celery, cut into bite-sized pieces

6 sprigs parsley or cilantro

Cut meat into bite-sized pieces. In a large saucepan, brown meat lightly in oil. Add water, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer for 1 ½ hours or until meat is tender.

Add vegetables, cover, and simmer for 30 minutes. Serve.

 

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