Recipe Categories
Soup & Stews
Beef Stew

Lynn's Argentina Stew

1 to 1 1/2 pounds beef short ribs, cut into serving size pieces

5-cups water

2-ounces lean salt pork, sliced (1/2-cup)

1 1/2-tsp salt

1/8-tsp pepper

1 to 2 1/2-to 3 pound broiler fryer chicken, cut up

3-carrots, quartered

3-medium onions, quartered

3-tomatoes, quartered

3-medium potatoes, peeled and quartered (1 pound)

1/2-small head cabbage, cut into wedges

1-medium green pepper, chopped (1/2-cup)

6-ounces winter squash or pumpkin, peeled and cut into 1-inch cubes (1 cup)

3-tbsp snipped parsley

1-clove garlic, minced

In 5-quart Dutch oven combine ribs, water, salt pork, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer 1 hour. Add chicken; cover and simmer 25 minutes more. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley, and garlic; cover and simmer 20 minutes more or till vegetables are tender. Spoon off fat, (or, cool slightly. Refrigerate several hours or overnight. Lift fat from surface. Return mixture to heat. Bring to boiling). Season to taste with salt and pepper. Remove meat and vegetables from Dutch oven; arrange on platter. Garnish with additional parsley, if desired. Serve with bowls of broth. Makes 6 servings.