Carbonada Criolla is a traditional Argentinian beef stew from the Patagonia region of Argentina. Carbonada criolla is typically served with salad and cornbread and perfect to eat during colder days.
Try this Carbonada Criolla recipe and bring home the flavors of Argentina.
- 1 1/2 lbs Stewing Beef, Cut into Small Cubes
- 4 TBSP Olive Oil
- 1 Large Onion Chopped
- 1 Green Pepper, Chopped
- 2 Cloves Garlic Chopped
- 2 Cups Beef Broth
- 14 oz Stewed Tomatoes
- 3 Sweet Potatoes, Peeled and Cubed
- 2 White Potatoes, Peeled and Cubed
- 1 Winter Squash, Peeled and Cubed
- 2 TBSP Sugar
- 1 Cup Dried Apricots, Chopped
- 1 Cup Frozen Corn
- Salt & Pepper to Taste
In a large pot, heat the olive oil. Sauté the onions, green pepper, and garlic until soft, about 10 minutes. Add the beef and cook on high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, squash, sugar and apricots, and lower heat to a simmer. Cover and simmer over low until vegetables are tender, about 1 hour. Season with salt and pepper. Add more beef broth if stew seems too thick.
Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 10 minutes. Serve in deep bowls. Garnish with parsley and serve with crusty bread.