Because of 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.
- 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
- In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
- Add the beef and cook on medium-high heat, turning to brown all sides.
- Add the stewed tomatoes, beef broth, potatoes, sugar, squash and apricots, and lower heat to a simmer.
- 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.
- Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||6 g|