Beef stew

Name: Beef stew (Puchero)
Cuisine: Argentine
Ingredients: 500 g/1¼ lb braising beef; 2 sticks celery, thickly sliced; 2 small leeks, sliced; 225 g/8 oz/1¼ cups dried butter (lima) beans, soaked overnight and drained; 2 small carrots, quartered; 2 bay leaves; 4 beef marrow bones; 2 onions, quartered; a few sprigs of thyme; 4 pork sausages; salt and ground black pepper; salt and ground black pepper; bread and olive oil, for serving; 2 corn cobs, cut into 3 chunks; 2 large potatoes, quartered; ½ butternut squash, cut into chunks; 225 g/8 oz pancetta, diced; bread and olive oil, for serving

Puchero

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This classic dish comes from the Pampas region of Argentina. It relies on the use of a variety of meats and vegetables and never includes strongly flavoured spices. A cross between a soup and a stew, the liquid should be a thin broth, not thick gravy.

Ingredients

500 g/1¼ lb braising beef
4 beef marrow bones

Americas
Argentina

Method

Dice the beef into 7.5cm/3in pieces and place in a large pan, together with the bones. Add the bay leaves, thyme and a little salt, then add 3 litres/5 pints/12 cups water. Bring to the boil and skim. Add the onions, leeks, celery and carrots and bring back to the boil.