Carbonada Criolla (Argentine Beef and Vegetable Stew)

Instructions

1. 1Cut the about 680 g Beef chuck into bite-sized pieces, about 2.54 cm cubes. Peel and dice the 1 Onion. Remove the seeds and membranes from the 1 Red bell pepper and cut it into 2.54 cm pieces. Peel the 2 Potato and cut them into 2.54 cm cubes. Cut the 1 Butternut squash in half lengthwise, scoop out the seeds, and cut the flesh into 2.54 cm cubes. Peel, core, and chop the 2 Peach into 2.54 cm pieces.
2. 2Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 190°C. Add the about 680 g Beef chuck pieces and brown them on all sides until they have a nice crust, about 5-7 minutes total. Do not overcrowd the pot; brown in batches if necessary.
3. 3Add the diced 1 Onion and the 1 Red bell pepper pieces to the pot with the browned beef. Cook, stirring occasionally, until the onion is translucent and the pepper has softened slightly, about 5-7 minutes.
4. 4Stir in the 1 cup Corn kernels, the 2.54 cm cubes of 2 Potato, the 2.54 cm cubes of 1 Butternut squash, the 2.54 cm pieces of 2 Peach, and the 2 tbsp Tomato paste. Pour in the 6 cup Beef broth.
5. 5Add the 1 tsp Smoked paprika, 0.5 tsp Cumin, 1 tsp Salt, and 0.5 tsp Black pepper to the pot. Stir everything together well. Bring the mixture to a boil over high heat, approximately 100°C.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2 hours, or up to 2.5 hours. Stir occasionally. The stew is ready when the beef is very tender and the vegetables are soft enough to be easily pierced with a fork.
7. 7Serve the Carbonada Criolla hot, directly from the pot.

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