Argentine Style Stew with Queso Fresco

Argentine Style Stew With Queso Fresco Recipe

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Angel Slave


Farmer's Cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese has a similar texture and a slightly salty taste.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 2 Tbsp
  • 2 1/2 c
    butternut squash, peeled & cut into 3/4' chunks (about 5 cups)
  • 1 medium
    red onion, diced (about 1 1/2 cups)
  • 1 c
    evaporated milk (or plain soy milk)
  • 3 Tbsp
    chopped fresh oregano
  • 1 tsp
    sea salt
  • 1 large
    red bell pepper, cut into 1' dice (@ 1 1/2 cups)
  • 1 c
    frozen green peas
  • 6 clove
    garlic, minced (about 2 tablespoons)
  • 2 c
    fresh or frozen corn
  • 1 c
    queso fresco (best), or farmer's cheese (ok substitute)
  • 2 Tbsp
    fresh lime juice

How to Make Argentine Style Stew with Queso Fresco


  1. Heat oil in a large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
  2. Stir in milk of choice, oregano, & salt. Bring to a boil, reduce heat to low, & cover. Simmer 10 minutes.
  3. Add bell peppers, peas, & garlic, cover & simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice & freshly ground pepper to taste. Serve hot with a side of quinoa, farro, or your favorite alternative grain.

Printable Recipe Card

About Argentine Style Stew with Queso Fresco

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Cuban
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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