Carbonada Criolla: Argentinian Beef Stew Recipe

By Marian Blazes

Updated 10/16/18

Beef Stew
Simon McGill/Getty Images
  • Total: 110 mins
  • Prep: 20 mins
  • Cook: 90 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
484 Calories
18g Fat
51g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 484
% Daily Value*
Total Fat 18g 24%
Saturated Fat 5g 24%
Cholesterol 76mg 25%
Sodium 391mg 17%
Total Carbohydrate 51g 18%
Dietary Fiber 6g 22%
Protein 31g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This beef stew from Patagonia, Argentina, may be a slightly unusual preparation, but it is quite delicious. Dried fruits -- such as apricots or raisins -- along with sweet potatoes, give the stew a slightly sweet taste, while tomatoes and onions, winter squash and hearty chunks of beef round out the complex flavor. Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly, served with cornbread and a salad.

 

Ingredients

  • 1/3 cup olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds stewing beef, cut into 1-inch pieces
  • 1 can stewed tomatoes
  • 2 cups beef broth
  • 3 sweet potatoes, peeled and cubed
  • 2 white potatoes, peeled and cubed
  • 2 tablespoons sugar
  • 1 large winter squash, peeled and cubed
  • 7 ounces dried apricots, roughly chopped (about 1 cup)
  • Salt and pepper to taste
  • 1 cup frozen corn

Steps to Make It

  1. In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.

  2. Add the beef and cook on medium-high heat, turning to brown all sides.

  3. Add the stewed tomatoes, beef broth, potatoes, sugar, squash and apricots, and lower heat to a simmer.

  4. Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.

  5. Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.