Carbonada Criolla (Argentinian Beef Stew)
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Loading... - Antonio Oliviera
- 21 Jul 2022
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Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This criolla beef stew, from Patagonia, Argentina, may be a slightly unusual preparation, but it is quite delicious. Dried fruits—such as apricots or raisins—along with sweet and white potatoes, give the stew a slightly sweet taste, while tomatoes and onions, winter squash, and hearty chunks of beef round out the complex flavor.
Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly. It is great served with cornbread and a green salad.
Ingredients
1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 1/2 pounds stewing beef, cut into 1-inch pieces
1 (14.5-ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
1 cup (7 ounces) dried apricots, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup frozen corn
Steps to Make It
1. Gather the ingredients.
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2. In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
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3. Add the beef and cook on medium-high heat, turning to brown all sides.
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Add the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, squash, and apricots, and lower heat to a simmer. Read More...
