Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass And His 80th Cooking Secret: Argentinean Beef Stew November 4, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 11:08 am

Traveling is one of Clay Douglass fascinations. Today, he shares his favorite Argentinean meal.

Ingredients: 2 pound of beef, cut in bite size cube, 1 small onion, finely chopped, 2 garlic cloves, minced, 1 tablespoon olive oil, 2 large tomatoes, coarsely chopped, 1 green bell pepper; chopped, 1 red bell pepper chopped, 1 teaspoon black pepper, 1 tablespoon oregano, 2 teaspoon of basil, 1 teaspoon crushed red pepper (optional), 1 teaspoon sugar, 1 cup of dried apricots, chopped coarsely if whole and large, 3 medium potatoes, peeled and diced, 3 sweet potatoes, peeled and diced, 2 cups of beef broth, 1 medium large Pumpkin, butter or margarine; melted, 1/4 c Dry sherry, 1 pound of whole kernel corn, drained and/or defrosted

Instructions: Brown the beef in the olive oil with the onion and garlic. Add all the remaining ingredients, except for the corn, the sherry and the pumpkin. Simmer for a 1 hour, covered.
Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

Clay Douglass ‘ Score: 4/5


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