Carbonada Criolla (Argentine Beef and Vegetable Stew)

Ingredients

• about 680 g Beef chuck
• 2 medium Potatoes
• 2 Corn on the cob
• 1 medium Butternut squash
• 1 medium Onion
• 1 Red bell pepper
• 1 can (14 oz) Diced tomatoes
• 6 cups Beef broth
• 1/2 cup Dried peaches
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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

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. Cut the 2 ears of corn into 2.54 cm pieces. Peel and cut the 1 medium butternut squash into 2.54 cm cubes. Peel and finely dice the 1 medium onion. Core and dice the 1 red bell pepper.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat (about 175°C / 175°C). Add the diced 1 medium onion and diced 1 red bell pepper and cook, stirring occasionally, until they are softened, about 5-7 minutes.
3. 3Add the about 680 g beef chuck cubes to the pot. Cook, stirring occasionally, until the beef is browned on all sides, about 8-10 minutes. This step helps to develop flavor.
4. 4Add the remaining ingredients to the pot: the 2 medium potato cubes, 2.54 cm corn pieces, 1 medium butternut squash cubes, 1 can (about 400 g) diced tomatoes, 6 cups beef broth, 1/2 cup dried peaches, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything to combine.
5. 5Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 hours, or up to 2 hours. Stir occasionally to prevent sticking. The stew is ready when the beef is fork-tender and the vegetables are soft. The liquid should have thickened slightly.
6. 6Serve the Carbonada Criolla hot. This stew is a complete meal on its own.

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