Dairy-Free Carbonada Criolla (Argentine Stew)

Ingredients

• about 680 g Beef Chuck
• 1 large Onion
• 1 medium Red Bell Pepper
• 2 medium Potato
• 1 medium Sweet Potato
• 1 cup Corn
• 1 14.5 oz can Diced Tomatoes
• 6 cups Beef Broth
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 0.5 tsp Cumin
• 0.5 tsp Dried Oregano
• 1 Bay Leaf
• 1 medium Peach or Apple
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1Cut the about 680 g Beef Chuck into 2.54 cm cubes. Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Add the beef cubes in a single layer (you may need to do this in batches) and brown them on all sides until they have a nice crust, about 5-7 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 large Onion, chopped, and the 1 medium Red Bell Pepper, chopped, to the same pot. Cook, stirring occasionally, until they are softened, about 5-7 minutes. Lower the heat to medium, 149°C.
3. 3Stir in the 1 tsp Smoked Paprika, 0.5 tsp Cumin, and 0.5 tsp Dried Oregano. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Return the browned beef to the pot. Add the 1 14.5 oz can Diced Tomatoes, 6 cups Beef Broth, 2 medium Potatoes, peeled and cut into 2.54 cm cubes, 1 medium Sweet Potato, peeled and cut into 2.54 cm cubes, 1 cup Corn, and 1 Bay Leaf. Stir everything to combine. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, immediately reduce the heat to low, 93°C. Cover the pot and let it simmer gently for 1 hour and 30 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. 6Peel and dice the 1 medium Peach or Apple into 2.54 cm pieces. Add the diced peach or apple to the pot during the last 30 minutes of simmering. Continue to simmer, covered, until the fruit is tender.
7. 7Remove the 1 Bay Leaf from the pot. Stir in the 1 tsp Salt and 0.5 tsp Black Pepper. Taste and add more salt and pepper if needed. Serve hot.

Related Guides