Dairy-Free Carbonada Criolla (Argentine Stew)

Ingredients

• 1.5 lbs 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

Instructions

1. 1Cut the 1.5 lbs Beef Chuck into 1-inch cubes. Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, 350°F (177°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, 300°F (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 1-inch cubes, 1 medium Sweet Potato, peeled and cut into 1-inch 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, 200°F (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 1-inch 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.

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