Carbonada Criolla

Carbonada Criolla is a delectable and hearty Argentinian stew perfect for warming up on cold days. Rich in flavor and steeped in tradition, this dish unites tender beef and vibrant vegetables, enhanced by a subtle sweetness from dried peaches. Perfect for patriotic celebrations or cozy family meals!

Ingredients

🥩 500 g Clod Heart Beef Tortuguita
🎃 500 g Squash
🧅 1 Onion
🧄 1 clove of Garlic
🌶️ 1 Red Bell Pepper
🍅 4 Roma Tomatoes
🥔 1 Potato
🍠 1 Sweet Potato
🥕 1 Carrot
🌽 2 ears of Corn
🍑 10 Dried Peaches
🌶️ 2 teaspoons Sweet Paprika
🍃 1 Bay Leaf
🌿 Green Onions to taste
🧂 Salt to taste
🌶️ Pepper to taste
🫒 2 tablespoons Oil
💧 Water as needed

Instructions

1- Prepare Vegetables:

• Peel and chop the onion and garlic.
• Seed and dice the red bell pepper.
• Halve the Roma tomatoes, remove the pulp, and chop.
• Dice the potato, sweet potato, and carrot.
• Cut the corn ears into sections and the dried peaches into pieces.

2- Prepare Beef:

• Cut the Clod Heart beef Tortuguita into medium-sized chunks.

3- Brown the Beef:

• Heat 2 tablespoons of oil in a Dutch oven over medium heat.
• Add beef and cook until browned for about 10 minutes.

4- Sauté Aromatics:

• Stir in the onion and bell pepper. Cook until softened, about 5 minutes.

5- Add Squash and Seasonings:

• Add chopped squash, salt, pepper, and sweet paprika. Cook for 2 minutes to let flavors meld.

6- Add Vegetables and Corn:

• Introduce potato, sweet potato, carrot, corn sections, and a bay leaf into the pot.

7- Simmer:

• Cover ingredients with water. Bring to a boil, lower heat, and let simmer for 1 hour and 30 minutes, stirring occasionally.

8- Finish with Dried Peaches:

• Mix in dried peach pieces during the last 5 minutes of simmering.

9- Serve:

• Remove the bay leaf. Ladle the stew into bowls and garnish with green onions.

Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 4-5 servings
Calories: Estimated based on generic stew ingredients
Protein: High
Fats: Moderate
Carbohydrates: Moderate to high
Equipment: Chef's Knife (Thyme & Table), Peeler, Wooden Cutting Boards, Mixing Bowls, Dutch Oven (enameled cast iron pot), Wooden Spoon, Salt Cellar, Pepper Mill, Measuring Spoons, Ladle, Glass Pitcher, Terracotta Serving Bowl

Cooking Tips

• Removing tomato pulp helps achieve a smoother stew consistency.
• Uniform cuts of beef and vegetables ensure even cooking.
• Stir occasionally during simmering to prevent sticking.

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Carbonada Criolla