Saturday, January 16, 2016

#164 Argentina's Carbonada Criolla

It is the sweetness of this Argentinian Beef Stew that makes it different. The sugar comes from the dried fruits, and while I like it, it may not be for every one. It was good to eat something different, it was delicious and  it's a perfect dish for someone who loves meat like me! A co-worker from Peru told me that Argentinian beef is the best in the world! So I am going to explore more on how they prepare their beef. As for this dish, it was easy to make, the beef was tender and a little bit of balancing on the sugar and pepper, it  was delicious. Quick note, since I love eating zucchini raw, I turned the stove off after adding it, and let the heat from the cooked meat and potatoes cook it. If you like it cooked thoroughly, simmer it for another 5 minutes. 


1 large onion, chopped
2 cloves of garlic, minced
1 green pepper, chopped
1/3 cup olive oil
1.5 pounds chuck roast, cut into 1 inch pieces
1 can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
1 large winter squash, peeled and cubed
1 cup dried apricots, chopped
1 cup dried peaches
1/2 cup raisins
salt and pepper to taste 

  1. In a heavy pot, like a dutch oven, heat olive oil.
  2. Brown beef in separate batches. Set aside.
  3. In the same pot, and oil, cook tomatoes, pepper, onion, and garlic until soft.
  4. Add bay leaves, oregano and chicken stock. Bring to a boil.
  5. Add the browned beef, cover and simmer until meat is tender.
  6. Add potatoes, dried apricots, dried peaches and raisins, simmer for 15 minutes or until the potatoes are cooked through.
  7. Stir in zucchini, turn off heat, cover until the vegetables are cooked.
  8. Enjoy it hot.

                 recipe adapted from here 

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