Carbonada Criolla Argentine Beef Stew

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 lbs	908g / 32oz	Lean beef - cut into 1" cubes
1 lb	454g / 16oz	Onion - finely chopped (large)
1		Garlic clove - chopped
3		Tomatoes - peeled, chopped (medium)
1/2 teaspoon	2.5ml	Oregano
1		Bay leaf
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Tomato paste
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Beef stock or broth
1 cup	237ml	Dry red wine, Malbec preferred
1 lb	454g / 16oz	Sweet potatoes - peeled, sliced
1 lb	454g / 16oz	White potatoes - peeled, sliced
1 lb	454g / 16oz	Winter squash - peeled, sliced
12		Dried apricots pieces - halved

Recipe Instructions

Heat the oil in a large, heavy casserole and saute the beef until it is lightly browned all over Push it to the side and add the onion and garlic. Saute the onion until it is soft. Add the tomatoes and cook for 5 minutes longer.

Add the oregano, bay leaf, sugar, tomato paste, salt and pepper to taste, the broth and the wine. Cover and simmer for 1 1/2 hours or until the meat is almost tender.

Add the sweet and white potatoes and a little more stock and wine if necessary to cover. Simmer for 10 minutes, then add the squash and apricots and simmer for a further 10 minutes. Test meat for tenderness, correct seasoning as desired and serve with the same wine used for the stew.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.