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The Spruce Eats / Eric Kleinberg
Nutrition Facts (per serving) | |
---|---|
484 | Calories |
16g | Fat |
57g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 484 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 4g | 19% |
Cholesterol 84mg | 28% |
Sodium 460mg | 20% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 9g | 31% |
Total Sugars 23g | |
Protein 34g | |
Vitamin C 43mg | 214% |
Calcium 103mg | 8% |
Iron 6mg | 31% |
Potassium 1541mg | 33% |
*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. |
Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This criolla 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 and white 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. It is great served with cornbread and a green salad.
Ingredients
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1/3 cup olive oil
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1 large onion, chopped
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1 green pepper, chopped
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2 cloves garlic, minced
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1 1/2 pounds stewing beef, cut into 1-inch pieces
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1 (14.5-ounce) can stewed tomatoes
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2 cups beef broth
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3 sweet potatoes, peeled and cubed
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2 white potatoes, peeled and cubed
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2 tablespoons sugar
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1 large winter squash, peeled and cubed
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1 cup (7 ounces) dried apricots, roughly chopped
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 cup frozen corn
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Eric Kleinberg
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In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
The Spruce Eats / Eric Kleinberg
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Add the beef and cook on medium-high heat, turning to brown all sides.
The Spruce Eats / Eric Kleinberg
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Add the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, squash, and apricots, and lower heat to a simmer.
The Spruce Eats / Eric Kleinberg
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Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if the stew seems too thick.
The Spruce Eats / Eric Kleinberg
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Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
The Spruce Eats / Eric Kleinberg
Recipe Variation
- Use a red or yellow pepper in place of the green pepper. Or use half of green pepper and half of a red or yellow pepper for added color and flavor.
- Add your own variation by putting additional vegetables in the pot, such as cut green beans.
- Use fresh corn cut straight off the cob in place of the frozen corn.
- Add some raisins along with the dried apricots.
How to Store and Freeze
Beef stew should be cooled down before refrigerating or freezing it.
- To store for a few days, place in an airtight container and put in the refrigerator, where it will keep for up to four days.
- Freeze the stew in freezer-safe zip bags or containers for up to three months. Make sure you leave 1/2-inch headspace for expansion as it freezes.