Slow Cooker Argentina-Style Beef Stew

This Argentina-style beef stew, made in the slow cooker, is loaded with tons of vegetables, and is a beef lover's dream as well. 

This Argentina-style beef stew, made in the Crock Pot, is filled with beefy goodness. After all, Argentina is known for its excellent beef and South America is know for being the birthplace of potatoes, so why not a stew? 

Plus, this stew includes tomatoes, peppers, and winter squash, all originally from the Americas. The only main ingredient not native to the western hemisphere is beef. The Spaniards introduced cattle to the "new world" in the sixteenth century. 

This beef stew is thick with beef and vegetables, but the liquid is more brothy than like gravy. 

There is only one cup of liquid added to the slow cooker at the beginning of cooking, yet, after the ingredients in the stew spend a few hours in the slow cooker, the combination produces enough delicious broth for at least six bowls of stew. 

Ingredients in this Slow Cooker Argentina-Style Stew:

Beef: Chuck roast, cut into cubes.

Vegetables: Carrots, onions, tomatoes, potatoes, butternut squash, sweet red or green peppers, and green cabbage.

Herbs, spices, and aromatics: Fresh and dried thyme, salt and pepper, and garlic.

Beef broth: One 14-ounce can.

My Irish-born husband, who loves traditional beef stew, tolk me that this stew was great. I knew I had a winner. 

How to Make this Argentina-Style Beef Stew:

To make this stew, you first fry a few slices of bacon. Chop the bacon and set it aside as a garnish for the stew. 

Use the rendered bacon fat to brown the beef, and then add all of the rest of the ingredients, along with the beef, to the slow cooker, with the exception of the cabbage and fresh thyme, which you will stir in at the end. 

Once everything is cooked and tender, taste to adjust the salt and pepper. Easy peasy. 

I served this stew with some pumpkin sourdough bread slices. The pairing was delicious. 

Be sure to sprinkle the chopped bacon on top of the stew for extra salty and smoky goodness. 

This stew is fabulous the day that it is made. It also makes terrific leftovers. While we didn't need to do this, and we stretched the stew out for three days, if you run out of broth for the leftovers, just add another cup or two of beef broth. 

Welcome to another Soup Saturday Swappers. This month, the theme is comforting stews. Sue of Palatable Pastime challenged us to make stew that aren't traditional beef stew. 

Check out everyone's stews:

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories (you're here)

Slow Cooker Argentina-Style Beef Stew

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 10 MinInactive time: 5 HourTotal time: 5 H & 40 M

This Argentina-style beef stew, made in the slow cooker, is loaded with tons of vegetables, and is a beef lover's dream as well.

Ingredients

• 4 slices of bacon
• 1 1/2 pounds of boneless chuck roast, cut into 1 inch cubes
• 4 small carrots, peeled and cut into 1 inch pieces
• 3 medium yellow onions, cut into 1 inch cubes
• 4 tomatoes, cut into wedges
• 3 small russet potatoes, peeled and cut into 1 1/2 inch cubes
• 8 ounces of butternut squash or other winter squash, peeled and cut into one inch square pieces
• 1 medium red or green sweet pepper, cut into one inch squares
• 1 teaspoon ground dried thyme
• 1 clove garlic, minced
• 1 14-ounce can beef broth
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 cups chopped fresh cabbage
• 1 tablespoon fresh thyme leaves

Instructions

1. Cook the bacon in a 12 inch skillet until the bacon is crispy. Drain on paper towels and chop. Refrigerate the chopped bacon for later. 
2. In the same skillet, cook the beef in the rendered bacon fat in two batches, until browned on all sides. 
3. In a 6 to 7 quart slow cooker, add the carrots, onions, tomatoes, potatoes, squash, peppers, dried thyme, and garlic. 
4. Add the beef to the slow cooker along with the beef broth and salt and pepper. 
5. Cover and cook on low for 8 hours or on high for 5 hours. 
6. Once the cooking time has finished, add the cabbage and fresh thyme and cook, covered, on high for 15 minutes. 
7. Taste for salt and pepper and adjust the flavorings. Serve garnished with the reserved cooked bacon. 

Nutrition Facts

Calories

341

Fat (grams)

11

Sat. Fat (grams)

4

Carbs (grams)

29

Fiber (grams)

5

Protein (grams)

33

Sodium (milligrams)

186

Cholesterol (grams)

86

https://www.karenskitchenstories.com/2021/10/slow-cooker-argentina-style-beef-stew.html

Karen's Kitchen Stories

stew, beef

main course

Argentina

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