Argentinian Beef Stew Recipe

Hey Guys!

It’s the Stew Recipe I promised you. We’re back to our normally scheduled designated idiot cook as Ryan’s back from his vacation. Some of you may have noticed this Recipe is going up Tuesday instead of the Monday’s we’d originally decided. This is going to be the normal day from now, so I have time to get you guys a picture to see what food we’re talking about. [Hey look, no picture, Ryan is lazy]

House Keeping out of the way, now it’s time for a recipe that is a Family favorite. Stews are fantastic because even tho this comes witha  recipe, they’re really intended to let you use just about any ingredients you have left over from other dishes. This is one of those dishes that is completely open for manipulation, regardless of the instructions.

Argentinian Beef Stew Recipe:

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced

Sliced = Cut into thin broad strips (usually circles)

Chopped = to cut into small pieces with repeated blows

Saute = cook with oil

Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.

Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.


  • 1.5 Lbs of Beef – Cubed (Or Chicken if you have to use that)
  • 1 Onion – Chopped
  • 2 Carrots – Sliced
  • 1/2 cup of Corn Kernels (either fresh cooked or frozen)
  • 1/2 cup of Peas (fresh or frozen)
  • 4 Potatoes – Cubed
  • 4 Stalks of Celery – Sliced
  • 1 can of Stewed Tomatoes
  • 1 can of Campbell Cream of Mushroom Soup
  • 1 Cup of Meat Broth [compliment whatever meet you use]
  • 2 Bay Leaves
  • About 1 tsp of salt and oregano (this is to Taste)
  • Olive oil for frying

Necessary Equipment

  • 1 Medium/Large-sized Pot
  • 1 bowl
  • Knives
  • Cutting Board


  1. Fry the cubed beef in the medium pot until lightly brown
  2. Add the chopped onions to the pan and cook until the onions are soft and golden brown
  3. Add the rest of the Herbs, Vegetables, Potatoes and Stewed Tomatoes and fold them together
  4. Mix the mushroom soup and the broth together in a separate bowl until free of lumps
  5. Then add this to the rest of the mixture in the pot and stir together
  6. Bring to a boil on medium-high heat while stirring constantly then drop to medium-low heat
  7. Stir fairly regularly or it may stick
  8. Cook for 30-45mins
  9. Enjoy!