Description Edit

Meat and vegetable stew

Ingredients Edit

Vinaigrette Edit

Accompaniments Edit

  • chipotle-tomato salsa
  • guacamole (optional)
  • chopped cilantro leaves
  • Argentinean pumpkin-chile sauce

Directions Edit

  1. Combine beef, veal or pork, the bay leaves, onions, garlic, cilantro, carrot and celery in a large pot and fill with water.
  2. Bring to a boil, then reduce heat to a simmer. Skim the scum that rises to the surface.
  3. Add bouillon cubes and cook for 1 hour, or until meat starts to become tender.
  4. Add chorizo, chicken, tomatoes, chile, cumin and orange rind; cook for 30 minutes.
  5. Skim off fat.
  6. Add sweet potato, zucchini, cabbage, corn, apple, turnips, prunes, orange juice, cinnamon and ginger; simmer 15 minutes, or until the zucchini is tender.
  7. Add green beans and chickpeas and heat through (the beans should be al dente; tender, but green, not gray).
  8. Season to taste with salt and skim off all surface fat.
  9. Serve in two courses: as a first course, ladle the hot broth over cooked pasta and garnish with sliced green onions.
  10. For main course, arrange the tender meats on a platter and carve.
  11. Dress vegetables with garlic vinaigrette and serve as an accompaniment, along with boiled potatoes.
  12. Offer salsa, guacamole, chopped onions, cilantro, and/or pumpkin sauce at the table.
  13. Serves 4, with leftovers for 3 or 4 more meals to store leftovers: refrigerate leftover meats and vegetables in their broth overnight.
  14. The next day, discard the layer of fat on the surface.
  15. Remove large pieces of meat and wrap tight; refrigerate for up to 5 days or freeze for up to 2 months.
  16. Ladle vegetables (keep chickpeas separate) into covered containers and store in refrigerator for up to 5 days.
  17. Strain broth into a clean container; refrigerate for up to 1 week (I recommend boiling it once or twice during the week, then straining it into a clean pot), or freeze for 2 to 4 months.
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