Argentine Beef Stew (Carbonada Criolla)

Ingredients

• about 910 g Beef chuck
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 1 28 oz can Diced tomatoes
• 6 cups Beef broth
• 2 medium Potatoes
• 1 cup Corn kernels
• 1 cup Butternut squash
• 0.5 cup Dried peaches
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the beef cubes and cook until they are browned on all sides, about 5-8 minutes. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 medium onion and 1 medium red bell pepper to the same pot. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 3 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 28 oz can of diced tomatoes, the 6 cups of beef broth, the 1 teaspoon of smoked paprika, the 1 teaspoon of dried oregano, the 1 bay leaf, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Bring the liquid to a boil.
5. 5Return the browned beef to the pot. Once the stew returns to a simmer, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. The beef should be easy to pierce with a fork.
6. 6Add the 2 medium potatoes (peeled and cut into 2.54 cm pieces), the 1 cup of corn kernels, the 1 cup of butternut squash (peeled and cut into 2.54 cm pieces), and the 0.5 cup of dried peaches to the pot. Stir everything together, cover, and continue to simmer for 30 minutes more, or until the potatoes and squash are tender when pierced with a fork.
7. 7Remove and discard the 1 bay leaf from the stew. Serve the Argentine Beef Stew hot.

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