Chupé – Argentine Beef and Potato Stew with Beans

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Chupé – Argentine Beef and Potato Stew with Beans
Serving Size:6|Prep Time:40minutes|Cook Time:10minutes
Chupé – Argentine Beef and Potato Stew with Beans

Ingredients

  • 2 teaspoons canola oil
  • 12 ounces lean beef shoulder clod or chuck sliced thinly, then into strips and 2-inch pieces
  • 1/3 cup onion minced
  • 4 fingerling potatoes cut into 4-6 wedges, about 1 cup
  • 2 small garlic cloves sliced thinly
  • 1 small bay leaf
  • 3 cups low sodium beef or vegetable broth
  • 1 cup young string beans any color cut in half, substitute zucchini, 1-inch dice
  • 1 cup yellow or white hominy or sub fully cooked posole (dried-corn) or fresh corn
  • 1/4 small red bell pepper stemmed, seeded and minced
  • pinch cayenne pepper
  • freshly ground black pepper to taste
  • 1 tablespoon flat leaf parsley thinly sliced or chopped

Directions

Print Recipe
  1. Heat a heavy bottom pan, or ceramic coated cast iron pan, with a tight-fitting lid over medium–high heat and add the oil.
  2. Add the meat and brown nicely.
  3. Add the onions and sweat the onions without browning for 2 minutes, then add the potatoes, garlic, bay leaf and broth. Increase the heat to high, cover the pot and bring the liquid just to a simmer without boiling.
  4. Remove the lid and lower the heat to a very slow gentle simmer and cook for about 10 minutes. Add the beans and corn and bring the mixture back to a simmer, cook for about 5 minutes.
  5. Add the bell pepper, cayenne, black pepper and parsley; simmer for 2-3 additional minutes. Test the potatoes with a knife tip to determine that they are properly cooked – they should be soft
  6. Serve in heated soup plates.

Chef's Narrative

This is a wonderful, seasonal Argentine Pampa-style beef and vegetable soup. Regional variations may include rice, camoté (sweet potatoes), yucca and other local vegetables. It is also delicious when prepared with chicken, turkey, pork or lamb.

Recipe Substitutions

Chestnut or Christmas lima beans are terrific as an alternative to the potatoes. For a vegan version, omit the meat, add extra vegetables, an extra cup of beans and use water or vegetable broth.Beef shoulder is comprised of the clod and chuck, both suitable for soups and stews. You can substitute beef top round or sirloin tip.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 520mg, Potassium: 602mg, Carbohydrate: 32g, Dietary Fiber: 7g, Protein: 25g
Allergens:
None

Directions

Print Recipe
  1. Heat a heavy bottom pan, or ceramic coated cast iron pan, with a tight-fitting lid over medium–high heat and add the oil.
  2. Add the meat and brown nicely.
  3. Add the onions and sweat the onions without browning for 2 minutes, then add the potatoes, garlic, bay leaf and broth. Increase the heat to high, cover the pot and bring the liquid just to a simmer without boiling.
  4. Remove the lid and lower the heat to a very slow gentle simmer and cook for about 10 minutes. Add the beans and corn and bring the mixture back to a simmer, cook for about 5 minutes.
  5. Add the bell pepper, cayenne, black pepper and parsley; simmer for 2-3 additional minutes. Test the potatoes with a knife tip to determine that they are properly cooked – they should be soft
  6. Serve in heated soup plates.

Chef's Narrative

This is a wonderful, seasonal Argentine Pampa-style beef and vegetable soup. Regional variations may include rice, camoté (sweet potatoes), yucca and other local vegetables. It is also delicious when prepared with chicken, turkey, pork or lamb.

Recipe Substitutions

Chestnut or Christmas lima beans are terrific as an alternative to the potatoes. For a vegan version, omit the meat, add extra vegetables, an extra cup of beans and use water or vegetable broth.Beef shoulder is comprised of the clod and chuck, both suitable for soups and stews. You can substitute beef top round or sirloin tip.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 520mg, Potassium: 602mg, Carbohydrate: 32g, Dietary Fiber: 7g, Protein: 25g
Allergens:
None

Ingredients

  • 2 teaspoons canola oil
  • 12 ounces lean beef shoulder clod or chuck sliced thinly, then into strips and 2-inch pieces
  • 1/3 cup onion minced
  • 4 fingerling potatoes cut into 4-6 wedges, about 1 cup
  • 2 small garlic cloves sliced thinly
  • 1 small bay leaf
  • 3 cups low sodium beef or vegetable broth
  • 1 cup young string beans any color cut in half, substitute zucchini, 1-inch dice
  • 1 cup yellow or white hominy or sub fully cooked posole (dried-corn) or fresh corn
  • 1/4 small red bell pepper stemmed, seeded and minced
  • pinch cayenne pepper
  • freshly ground black pepper to taste
  • 1 tablespoon flat leaf parsley thinly sliced or chopped
 

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