|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 9g||31%|
|Total Sugars 23g|
|Vitamin C 43mg||214%|
|*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.
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 (14.5-ounce) 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
1 cup (7 ounces) dried apricots, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup frozen corn
Gather the ingredients.
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, sweet potatoes, white 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 the 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.
- 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.