Recipe - Beef Stew With Mango And Pumpkin

12 ounce Lean beef (trimmed sirloin);
in stewing pieces
2 teaspoon Olive oil; light
One half cup Minced onion
2 Garlic cloves; minced
1 One half cup Beef bouillon; or mushroom
1 cup Chopped tomatoes with puree;
mixed with
1 tablespoon Red wine vinegar; (up to 3
tbsp) (or balsamic vinegar)
One half teaspoon Dried oregano
One half teaspoon Dried thyme; or less by half
Salt and pepper

ADDITIONS
2 One half cup Pumpkin cubes; (about 13
ounces)
Cut into 1inch pieces
1 md Carrot; 1/2" diagonal slices

OTHER
2 cup Mango; fresh or frozen, cut
into 1inch dice
Three fourths cup Corn kernels; drained
1/3 cup Seedless raisins; black or
golden

TO SERVE
3 cup Cooked white rice
3 tablespoon Chopped fresh cilantro
4 ounce Nonfat plain yogurt; mixed
with
4 tablespoon Nonfat dry milk powder; set
aside for 30min
Spinach and romaine salad

We reduced meat from 2 pounds beef chuck to 6/8pound of lean, trimmed
sirloin; oil from 2 tbsp to 2 tsp. Used golden raisins; balsamic vinegar.
Substituted mango. A winner! 12/15/97

In food processor, finely chop the onion and garlic together. Heat oil in
large pot over mediumhigh heat. Pat the meat dry with paper towels.
Lightly season with pepper and salt. Saute the beef with the onion and
garlic, stirring occasionally, until it is brown on all sides, and the
onion is soft, about 10 minutes. Meanwhile, prepare the bouillon (stock or
water may be substituted). Add the bouillon, tomatoes, red wine vinegar (or
balsamic vinegar) and oregano, thyme, salt and pepper to the stew pot. Stir
well. Reduce heat and simmer the stew, covered, for 1 hour, stirring
occasionally.

Raise the heat so that the stew boils moderately, add the pumpkin squash
and carrot (1inch pieces, 1/2inch slices). Cover and cook for an
additional 20 minutes, reduce heat to prevent scorching or boilover. Stir
the stir. Next add the peaches, corn, and raisins. Cover and cook for 10
minutes more. Taste and adjust the pepper and salt; oregano and thyme, if
necessary.

Ladle the stew into wide soup bowls over or along side a bed of rice.
Garnish with cilantro. Dollop with the blended yogurt. PER SERVING: 10
ounces of meat: 332.2 cals, 4.8 g fat (12.8% cff); 12 ounces 345 cals, 5.3
g fat (13.6%). For balance, serve with a spinach and romaine salad.

SOURCE: Beef Stew with Peaches and Pumpkin. In Latin American Cooking
Across the USA (1997) by Himilce Novas and Rosemary Silva (Random House).
For festive occasions in autumn and winter, Argentine Americans may serve
this stew en zapallo, in a carved pumpkin that has been baked separately.
Some of the pumpkin flesh is scooped out when the stew is ladled into
bowls. For less fuss, cook chunks of pumpkin right in the stew as in this
recipe for CARBONADA CRIOLLA. The zapallo or pumpkin used in Argentina
resembles the West Indiian calabaza, which is a green pumpkin, also called
Cuban Squash. Substitute sugar pumpkin, Hubbard squash, butternut, banana,
or even acorn squash. For the fruit, use 3 medium ripe peaches, peeled,
halved, pitted, and cut into 1inch dice; or 6 canned peach halves, drained
and cut into 1inch dice. Serves 4 without rice and 6 with rice.

Recipe by: Latin American Cooking Across the USA /path Dec 1997

Posted to Digest eatlf.v097.n318 by KitPATh phannema@wizard.ucr.edu on
Dec 16, 1997