Mini Carbonada Criolla with Butternut Squash

Ingredients

• 1 lb Beef Stew Meat, cubed
• 1 medium Butternut Squash, peeled, seeded, and cubed
• 1 cup Corn Kernels, frozen or fresh
• 1 medium Potato, peeled and cubed
• 1 medium Onion, chopped
• 1/2 Red Bell Pepper, diced
• 4 cups Beef Broth
• 2 tablespoons Tomato Paste
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1 tablespoon Tapioca Starch
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 350°F (175°C). Add the 1 lb of beef stew meat, cubed, and cook until browned on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 1/2 red bell pepper, diced, to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin, and cook for 1 minute more until fragrant.
3. 3Return the 1 lb of beef stew meat to the pot. Pour in the 4 cups of beef broth. Add the 1 medium butternut squash, cubed, the 1 medium potato, peeled and cubed, and the 1 cup of corn kernels. Stir everything together.
4. 4Bring the contents of the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the beef and vegetables are tender when pierced with a fork.
5. 5While the stew simmers, prepare the thickener. In a small bowl, whisk together the 1 tablespoon of tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. This will help thicken the stew without gluten.
6. 6Once the stew has finished simmering and the beef and vegetables are tender, slowly stir the tapioca starch slurry into the pot. Continue to cook, stirring gently, for 1-2 minutes until the stew has visibly thickened.
7. 7Season the stew with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and add more salt and pepper if needed. Serve the Mini Carbonada Criolla hot.

Substitutions

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