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South American   -   Domingo's Spicy Meat Soup (Argentina)   adapted from hot & spicy latin dishes

  • 4 Tablespoons Olive Oil
  • 4 Medium Onion -- chopped
  • 2 Medium Bell Pepper -- chopped
  • 2 Pounds Chuck Roast -- in 6 pieces
  • 4 Quarts Water
  • 1 Small Cabbage -- in half
  • 2 Medium Yams -- peeled and in half
  • 8 Medium Carrots
  • 4 Medium Potatoes -- peeled
  • 1 Medium Peeled Acorn Squash -- quartered, seeds rem
  • 2 Whole Aja Chiles -- or piquins
  • Salt And Pepper -- to taste
  • 1 Cup Corn
  • 1 Medium Lemon -- quartered
  • Olive Oil -- for garnish
Directions saute in oil, onions and bell peppers in large stock pot. add beef, 2 quarts water, cover and simmer for 2 hours. add cabbage, yams, carrots, potatoes, squash, chile, salt and pepper. simmer for 45 minutes. add more water as needed. add corn and cook 20 minutes. remove chiles and discard. remove meat and vegetables. reserve broth. place beef on individual plates and surround with vegetables. serve with lemon quarter and olive oil on the side. following main course, reheat broth and serve as soup.
Serves 4
Time to Make 0:00

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