Carbonada Criolla (Argentine Beef and Vegetable Stew)

Instructions

1. 1Cut the about 680 g beef chuck into 2.54 cm cubes. Peel and dice the 2 medium butternut squash and 2 sweet potatoes into roughly 2.54 cm pieces. Cut the kernels off the 2 ears of corn. Dice the 1 medium onion and 1 bell pepper.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the about 680 g beef chuck cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. 3Add the diced 1 medium onion and 1 bell pepper to the same pot. Sauté over medium heat (148.9°C / 150°C) until they have softened, about 5-7 minutes. Stir in the 2 tbsp tomato paste, 1 tbsp paprika, and 1 tsp cumin, cooking for 1 minute more until fragrant.
4. 4Return the browned beef to the pot. Add the diced 2 medium butternut squash, 2 sweet potatoes, the corn kernels, 0.5 cup dried apricots, and 0.5 cup raisins. Pour in the 8 cups beef broth.
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 at least 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
6. 6Remove the pot from the heat. Stir in the 1 tsp salt and 0.5 tsp black pepper. Let the stew rest, covered, for 10 minutes before serving to allow the flavors to meld.

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