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Carbonada Criolla, Argentinian Beef Stew

Carbonada Criolla, Argentinian Beef Stew

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 25 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Meat and poultry
  • Method: slow cooking
  • Cuisine: Argentinian

Description

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!


Ingredients

  • 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

Instructions

  1. 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.
  2. Add in onions, patty pans, potatoes, peppers, garlic scapes and minced garlic, red chili flakes. Stir well.
  3. Add in dried apricots and prunes and simmer for a couple of minutes.
  4. Pour in a little red wine and vegetable stock and let simmer for about 5 minutes.
  5. Toss in tomatoes and basil, stirring frequently.
  6. Season with salt, pepper, onion powder, paprika. Stir again to make sure bits are not sticking to the bottom of the pot.
  7. Pour in red wine and vegetable stock and let simmer on low heat for another 10 minutes.
  8. 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!


Notes

  1. Stew can be served with rice, or even some rustic bread or cornbread, your choice!
  2. You can substitute any vegetables you may have in the fridge.
  3. 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.
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