Carbonada Criolla (Argentinian Beef Stew)
Carbonada criolla is a rich Argentinian stew made with beef, tomatoes, potatoes, and corn, sweetened slightly with dried apricots.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ⅓cup olive oil
- 1large onion (chopped)
- 1green pepper (chopped)
- 2cloves garlic (minced)
- 1 ½pounds stewing beef (cut into 1-inch pieces)
- 1can stewed tomatoes
- 2cups beef broth
- 3sweet potatoes (peeled and cubed)
- 2white potatoes (peeled and cubed)
- 2tablespoons sugar
- 1large winter squash (peeled and cubed)
- 7ounces dried apricots (roughly chopped (about 1 cup))
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1cup frozen corn
Instructions
Step 1
Gather the ingredients.Step 2
In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.Step 3
Add the beef and cook on medium-high heat, turning to brown all sides.Step 4
Add the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, squash, and apricots, and lower heat to a simmer.Step 5
Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if the stew seems too thick.Step 6
Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.