Title: Beef Stew with Mango and Pumpkin
Categories: Soup
Yield: 6 Servings

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

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

-----------------------------------OTHER-----------------------------------
2 c Mango; fresh or frozen, cut
-into 1-inch dice
3/4 c Corn kernels; drained
1/3 c Seedless raisins; black or
-golden

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

We reduced meat from 2 pounds beef chuck to 6/8-pound 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 medium-high 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 (1-inch pieces, 1/2-inch slices). Cover and cook for an
additional 20 minutes, reduce heat to prevent scorching or boil-over. 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 1-inch dice; or 6 canned peach halves, drained
and cut into 1-inch dice. Serves 4 without rice and 6 with rice.

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

Posted to Digest eat-lf.v097.n318 by KitPATh on
Dec 16, 1997