Boiled Beef Dinner, Creole Style (Puchero Criollo)

Posted for ZWT7- Central and South America. Puchero is a famous Argentine boiled dinner, much like our own New England variety, except the ingredients and flavor are quite different. I found this on the internet.

• Ready In: 1 hr 21 mins
• Serves: 6-8
• Yields: 1 pot boiled dinner

Ingredients

• 2 (10 3/4ounce) cans  condensed tomato bisque soup
• 2  soup cans water
• 2  lbs  well-trimmed  boneless chuck roast (about 1 1/2-inch thick)
• 8  chicken wings (about 1 1/2 lbs.)
• 3  medium carrots, cut in 2-inch pieces
• 8  small  whole  white onions
• 2  small  purple-top turnips, quartered
• 1 (15 ounce) can chickpeas, drained
• 1⁄2 lb  pepperoni, sliced 1/2-inch thick
• 1⁄2 small  head cabbage, cut in wedges

Directions

1. Combine soup, water, and beef in a large, heavy saucepan; cover and simmer 1 hour.
2. Add chicken wings, carrots, onions, and turnips; simmer 10 minutes.
3. Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
4. Spoon off fat.
5. Arrange meat and vegetables on a heated platter; serve broth as soup.