I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! —Kari Caven, Post Falls, Idaho
- 8 bacon strips, diced
- 3 pounds beef stew meat, cut into 1-inch cubes
- 6 medium carrots, cut into 1-inch pieces
- 6 medium tomatoes, peeled and cut into wedges
- 4 medium potatoes, peeled and cubed
- 3 cups cubed peeled butternut squash
- 2 medium green peppers, chopped
- 2 teaspoons dried thyme
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) beef broth
- 6 cups chopped cabbage
- 1/2 teaspoon pepper
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
- In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
- Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
Originally published as Loaded Vegetable Beef Stew in Taste of Home February/March 2009, p16
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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