Carbonada criolla
A hearty Argentine beef stew with pumpkin, corn and potatoes, given a sweet touch by dried peaches — a traditional criollo carbonada from the Cuyo region.
Ingredients
- beef700 g
- sunflower oil3 tbsp
- onion2 pcs
- garlic2 cloves
- bell pepper1 pcs
- carrot2 pcs
- tomatoes300 g
- potato400 g
- pumpkin400 g
- corn200 g
- beef broth1000 ml
- bay leaf2 pcs
- ground paprika1 tbsp
- ground cumin1 tsp
- dried peaches (or dried apricots)100 g
- salt1 to taste
- black pepper (ground)1 to taste
- fresh parsley10 g
Instructions
Cut the beef into 3 cm cubes, season with salt and pepper, and sear in hot oil in a heavy-bottomed pot until nicely browned on all sides, 8 minutes.
Add the chopped onion, minced garlic and diced bell pepper, and cook over medium heat for 8 minutes until the onion softens.
Add the chopped tomatoes, stir in the paprika and cumin, add the bay leaf, mix well and simmer for 4 minutes to let the spices release their aroma.
Pour in the hot beef stock, cover with a lid and simmer over low heat for 45 minutes until the meat is half-tender.
Add the diced potatoes, pumpkin and carrot, and simmer for another 25 minutes until the vegetables are tender.
Add the corn and the sliced dried peaches (or dried apricots), and simmer for another 10 minutes until the stew thickens.
Remove the bay leaf, season with salt and pepper to taste, and serve hot, sprinkled with freshly chopped parsley.
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