Dairy-Free Carbonada Criolla

Ingredients

• about 680 g Beef Chuck Roast
• 2 medium Yellow Potatoes
• 1 large Sweet Potato
• 1 medium Butternut Squash
• 2 ears Corn on the Cob
• 1 large Onion
• 1 medium Red Bell Pepper
• 1 cup Diced Peaches (Fresh or Canned)
• 6 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Cut beef into 2.54 cm cubes.
2. 2Sauté chopped onion and red bell pepper in olive oil until softened.
3. 3Add beef and cook until browned.
4. 4Stir in diced potatoes, sweet potato, squash, corn kernels (cut from the cob), and peaches.
5. 5Pour in vegetable broth, add smoked paprika, cumin, salt, and pepper.
6. 6Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the beef is tender.
7. 7Adjust seasoning to taste.

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