This tender tomato beef stew is spiked with sweet dried apricots and delicate creamy squash. We love it as an alternative to the old classic beef stew. I’m not sure how traditional this stew is, I know that in Argentina they usually add a healthy glug of wine, and a sweet pumpkin, I would love to travel there one day and learn how to make it all proper. Until then, this is my rendition, and I tell you it is pretty damn fine. With a nice glass of red this is a meal to warm your heart on a cold day.
We’ve finally arrived at my parents place for the holidays, it’s been a 2 day adventure to get here and I am so happy to get to spend time with my lovely, crazy family. There has already been a riot of inappropriate jokes and puns, and the fun has just begun. Bring on the good times, amazing food, heartfelt laughter and connection, I love love love it.
- 1 Tbs cooking oil of choice (I used beef tallow)
- 1 lb stewing beef chunks
- 1 onion
- glug of red wine (3/4 C or so) (optional)
- 1 C fresh tomato, diced
- ⅓ C dried apricots, chopped
- 1 red bell pepper, diced
- 1 delicata squash or small pumpkin, cut into chunks
- 3 medium sized potatoes, cut into large chunks
- 1 C tomato sauce
- 6 C beef stock
- 1 tsp paprika
- ¼ tsp cayenne
- ½ tsp sea salt
- fresh cracked pepper
- Heat up the oil in a large pot until its very hot, add the beef chunks and let them get nice and brown
- on all sides.
- Lower the heat and add the onions, peppers,apricots and tomatoes and cook until soft. Add the wine and let everything simmer for a few minutes.
- Add the tomato sauce, beef stock, cayenne, paprika, potatoes and squash.
- Simmer on low for 2.5 hours
- Add salt and pepper to taste and serve with fresh cilantro
