National Stew of Argentine (Puchero)
At a Glance
- Prep
- 30 minutes
- Cook
- 2 hours 30 minutes
- Total
- 3 hours
- Servings
- 1 pot stew, 6-8 serving(s)
Categories
- Main Course
- Meat
- Stew
- Argentine
- South American
- Simmered
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Posted for ZWT7- Central and South America. I found this on alleasyrecipes.com. Note: Zaar doesn't recognize the calf's foot cut in 4 pieces so I put it here. You probably can't buy one anyway but its part of the recipe.
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Equipment
Large pot
Ingredients
- 2 lbs beef, cut in pieces, 2-inch x 3-inch
- 4 ears sweet corn
- 4 potatoes
- 1 boiling fowl, jointed
- 2 onions
- 4 pieces pumpkin, cut in 3-inch square pieces
- boiling water
- 1 1/2 teaspoons salt
- 4 carrots
- 4 ounces bacon, cut in 1-inch squares
- 4 sweet potatoes
- 2 tomatoes
- 8 slices liver sausage
Instructions
Take a large pot and half-fill it with boiling salted water.
Put in the beef, fowl, and calf's foot, bring to a boil and skim.
Simmer for 1 1/2 hours.
Now add everything else, add more water if necessary and simmer till the vegetables are tender.
Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.
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