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.