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Carbonada Criolla

Serves 6 Soup dairy-free, meat, Soups

Carbonada Criolla

Originating in the fertile regions of Cuyo and the vast pampas, Carbonada Criolla is a beloved Argentinian stew enjoyed during the bountiful harvest season. This dish brings together the earthiness of beef and squash with the sweetness of corn and peaches, creating a harmonious blend that reflects the land's rich agricultural heritage. Traditionally, it is a meal that celebrates the abundance of the harvest, often shared among family and friends.

Carbonada Criolla combines tender beef, soft potatoes, and the gentle sweetness of dried peaches or apricots, enhanced by sweet paprika and bay leaf, creating a warm, comforting stew best enjoyed with crusty bread to soak up its flavorful broth.

Ingredients

  • 800 g (1.8 lb)beef stew meat, cubed
  • 2 tbspoil
  • 2onions, chopped
  • 2tomatoes, chopped
  • 400 g (14 oz)squash, cubed
  • 2potatoes, cubed
  • 2ears corn, cut in rounds
  • 2peaches — fresh or canned, sliced
  • 1/2 cupdried peaches or apricots
  • 1 tspsweet paprika
  • 1bay leaf
  • to tastesalt and pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. Once the oil shimmers, add the 800 g (1.8 lb) of cubed beef stew meat in a single layer. Brown the beef on all sides, allowing it to develop a rich, deep color. This will take a few minutes, and it's essential for building flavor.
  2. Once the beef is browned, add the 2 chopped onions to the pot. Stir them into the beef, scraping up any brown bits from the bottom of the pot. Cook until the onions are soft and translucent, which will take about 5 minutes. The onions should release their aroma and meld into the beef.
  3. Add the 2 chopped tomatoes, 1 teaspoon of sweet paprika, 1 bay leaf, and salt and pepper to taste. Stir well to combine all the ingredients, ensuring the spices coat the beef and onions evenly. This step enhances the stew's depth of flavor.
  4. Pour enough water into the pot to cover the ingredients completely. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 50 minutes, or until the meat is nearly tender. You'll know it's ready when the beef is soft but still holds its shape.
  5. Add the 400 g (14 oz) of cubed squash, the cubed potatoes, and the rounds of corn to the pot. Stir them into the stew, ensuring they are submerged in the liquid. Continue cooking for another 25 minutes, or until the vegetables are tender and the flavors have melded together.
  6. For the final 10 minutes of cooking, gently fold in the 2 fresh peaches, cut into wedges, and 1/2 cup of dried peaches or apricots. Allow them to warm through without collapsing, adding a sweet contrast to the savory stew. The fresh peaches should be soft but still hold their shape, and the dried fruit should be plump and tender.