Argentine Carbonada Criolla (Beef and Vegetable Stew)

Instructions

1. 1Prepare your ingredients: Cut the about 680 g beef chuck into 2.54 cm cubes. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and cut the 1 medium sweet potato into 2.54 cm cubes. Peel and cut the 1 medium butternut squash into 2.54 cm cubes. Cut the 2 ears of corn into 5.08 cm pieces. Finely chop the 1 medium onion. Finely chop the 1 medium red bell pepper. Finely chop the 2 medium tomatoes. Soak the 1/2 cup dried apricots in warm water for 15 minutes, then chop them.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat, about 205°C (200°C). Brown the about 680 g beef chuck cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
3. 3Add the chopped 1 medium onion, 1 medium red bell pepper, and 2 medium tomatoes to the same pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
4. 4Return the browned beef to the pot. Add the cubed 1 medium butternut squash, 2 medium potatoes, 1 medium sweet potato, 5.08 cm pieces of corn, and chopped 1/2 cup dried apricots. Stir in the 6 cups beef broth, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 1.5 hours (90 minutes). Stir occasionally to prevent sticking. The stew is ready when the beef and all the vegetables are fork-tender.
6. 6Serve the Argentine Carbonada Criolla hot. For a traditional presentation, you may serve it inside a hollowed-out pumpkin shell.

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