Carbonada Criolla, Argentinian Beef Stew, a dish with loads of unique flavors and textures. This stew is slow cooked to bring organic produce and incredible beef morsels to their maximum tastes. The surprise and uniqueness of this recipe come from using some dried fruits to sweeten the pot just enough to have us curious and craving!
Song of the day: “Bailando” by Enrique Iglesias.
Carbonada Criolla, Argentinian Beef Stew celebrates the colors and flavors of Argentina. Our food stop this month on the Eat the World recipe challenge. This dish has it all: texture, flavor, spices and a little sweetness, making each bite an adventure for our taste buds.
If you would have asked me a month ago if I knew what this was, I would have answered no.
Thanks to Eat The World and traveling the world through food, via research and internet, my questions are answered. I love this challenge. It has been such a wonderful experience and our recipe catalog has definitely grown in a most cultural way. Our bucket list also has grown with desires to see and experience places. Wouldn’t it be a dream come true to travel the world, cook with different cultures, and share ideas and life stories? Imagine……….
When I think of Argentina, I automatically imagine color, passion, tango, and of course food. Argentina is known for beef and cattle raising. This is something we have in common, as Alberta is also known for its beef and cattle farming. I wanted to showcase this similarity using our local organic products and creating this wonderful and fragrant Carbonada Criolla, Argentinian Beef Stew. I was quite intrigued by this dish, when researching recipes from Argentina, with the help of my lovely wife Nicoletta. In this stew, there are dried fruits combined with wonderful spices, sweet and savory, a dish of my own heart and one that would be right up my alley! One where I may add my own touches to, as usual, lol.
Without further ado, here’s Carbonada Criolla, Argentinian Beef Stew. All aboard!
As you can see in the picture, I am doing a real clean up job in the vegetable crisper of the fridge. A few ingredients bought at the farmers market, and some from our own garden. We have all we need to make a stew that is going to be out of this world good, and have a little Argentinian flair as a bonus!
- Organic beef stewing chunks
- Garlic scapes and cloves
- Patty pans
- Yellow pepper
- Mixed dried fruits
- Herbs: fresh oregano, basil, rosemary
- Extra virgin olive oil
- Red wine
- Vegetable stock
- and so much more!
Look at the color in this crock pot, does that not look like an Argentinian fiesta? I love the caramelization that happens with the beef chunks as they saute in the hot olive oil. In the bottom of the pan is all that flavor and natural sugars that will not be wasted. A little red wine and vegetable stock release that flavor paste right into the morsels of goodness in this stew. I love the shape of the patty pans. It offers a nice food visual and I feel like I am looking at a Fall harvest color pallet.
The jarred tomatoes we made recently as we are beginning to harvest our tomatoes from the garden. The aroma of them is purely intoxicating. I should mention, mouthwatering also. It is a really easy canning method that Nicoletta’s father taught us. You just wash and cut up the tomatoes, put them in a sterilized jar and press them in. Seal the jar with the lid tightly and place in a hot water bath for about 30 minutes, with the water just over the rim of the jar. That’s it! Easy, eh?!
I started the stew in a heavy cast pot then transferred it to a slow cooker as I have to go to work. Slow cookers are amazing. In goes the stew in the morning and after a hard day’s work, the stew is ready for the taking when you come home.
Look how rich and rustic this stew looks. I just have to test the tenderness of the beef. My mouth is full. These beef morsels are melting on my tongue. So so good. Just another taste, lol. I better stop or it is not going to make it to the table.
The Carbonada Criolla, Argentinian Beef Stew is traditionally served with rice. Nicoletta made our new found recipe for oven baked rice. I have to say that it is amazing every time. Just blend rice, water, salt and a bit of oil in an oven-safe pot. On the stove top bring it to a boil, then into the oven it goes. In about 20 minutes you have a fluffy and oh so tasty rice! Perfect partner to sop up all the wonderfully rich flavors of this incredible Argentinian stew!
Today we are giving you a wonderful, rustic, comforting, wholesome dish that is a perfect family dinner meal. You can use up many of those veggies lingering in your crisper. You can experience another culture through food.
Why not make tonight Argentinian night, dust off that slow cooker and celebrate the color, passion, and spice of this culture with our recipe for Carbonada Criolla, Argentinian Beef Stew! Truly, a Tango of the senses!
Song of the day: “Bailando” by Enrique Iglesias.Print
Carbonada Criolla, Argentinian Beef Stew, a dish with loads of unique flavors and textures. This stew is slow cooked to bring organic produce and incredible beef morsels to their maximum tastes. The surprise and uniqueness come from using some dried fruits to sweeten the pot just enough to have us curious and craving!
- 800 g stewing beef
- 3 Tbsp olive oil
- 2 small walla walla onions, chopped
- 1 garlic clove, minced
- 2 garlic scapes, chopped
- 6 small patty pans, sliced
- 1 yellow pepper, diced
- 3/4 cup cooked and shucked corn
- 2 potatoes (red and yellow), cubed
- 4 dried apricots, chopped
- 2 dried prunes, chopped
- sprig of fresh rosemary
- 3 fresh basil leaves
- sprig of fresh oregano
- sprig of fresh parsley
- pinch of salt, pepper, paprika, onion powder, red chili flakes
- 780 ml of stewed tomatoes
- 1 small glass of red wine
- 2 cups vegetable stock
- 1 Tbsp fresh parsley, chopped, for garnish
- In a large cast pot drizzle in olive oil, toss in stewing beef, fresh herbs (oregano, rosemary, parsley), and saute until beef chunks start to brown and bits begin to stick to the bottom of the pan, about 10 minutes.
- Add in onions, patty pans, potatoes, peppers, garlic scapes and minced garlic, red chili flakes. Stir well.
- Pour in a little red wine and vegetable stock and let simmer for about 5 minutes.
- Toss in tomatoes and basil, stirring frequently.
- Season with salt, pepper, onion powder, paprika. Stir again to make sure bits are not sticking to the bottom of the pot.
- Pour in red wine and vegetable stock and let simmer on low heat for another 10 minutes.
- Transfer to a slow cooker on low heat setting and cook for about 5-6 hours. When finished, sprinkle with fresh chopped parsley.
Ready to serve!
- Stew can be served with rice, or even some rustic bread or cornbread, your choice!
- You can substitute any vegetables you may have in the fridge.
- If you do not have a slow cooker leave stew in the cast pot and place in a 280 degree F oven for about 4-5 hours.
Check out all the wonderful Argentinian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Margaret: Red Chimichurri Sauce
Tara: Milanesa a Caballo (Argentinian Milanesa on Horseback)
Amy: Argentinian Chimichurri Sauce
Juli: Revuelto Gramajo
Camilla: Matambre with Chimichurri
Claudia: Argentinean Tamales
Loreto and Nicoletta (us!): Carbonada Criolla, Argentinian Beef Stew
Evelyne: Alfajores, Dulce de Leche Sandwich Cookies