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

Directions
  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.
Ingredients
  • 2teaspoonscanola oil
  • 12ounceslean beef shoulder clod or chucksliced thinly, then into strips and 2-inch pieces
  • 1/3cuponionminced
  • 4fingerling potatoescut into 4-6 wedges, about 1 cup
  • 2small garlic clovessliced thinly
  • 1small bay leaf
  • 3cupslow sodium beef or vegetable broth
  • 1cupyoung string beans any colorcut in half, substitute zucchini, 1-inch dice
  • 1cupyellow or white hominyor sub fully cooked posole (dried-corn) or fresh corn
  • 1/4small red bell pepperstemmed, seeded and minced
  • pinchcayenne pepper
  • freshly ground black pepperto taste
  • 1tablespoonflat leaf parsleythinly sliced or chopped

AllergensNone