Argentina Stew

• 1 to 1 1/2 lb. beef short ribs, cut into serving size pieces
• 5 c. water
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (2 1/2 to 3 lb.) broiler/fryer chicken
• 3 carrots, quartered
• 3 medium onions, quartered
• 3 medium potatoes, peeled and quartered
• 1/2 small head cabbage, cut in wedges
• 6 oz. winter squash or pumpkin, peeled and cut into 1 inch cubes; 1 c.
• 1 medium green pepper, chopped (1/2 c.)
• 3 tsp. snipped parsley
• 1 clove garlic, minced

1. In 5-quart Dutch oven combine ribs, water, salt and pepper. Bring to boil.
2. Reduce heat, cover and simmer 1 hour.
3. Add chicken, cover and simmer 25 minutes more.
4. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley and garlic, cover and simmer 20 minutes more or until vegetables are tender.
5. Spoon off fat or cool slightly, refrigerate several hours or overnight and lift fat from surface. Return mixture to heat.
6. Bring to boiling.
7. Season to taste with salt and pepper.
8. Remove meat and vegetables from Dutch oven; arrange on platter.
9. Garnish with additional parsley, if desired. Serve with bowls of broth.
10. Makes 6 servings.

beef short ribs, water, salt, pepper, chicken, carrots, onions, potatoes, head cabbage, winter, green pepper, parsley, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303161 (may not work)