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Carbonada Criolla Recipe

As we edge ever closer to the winter months, the hearty rich Argentine stew of beef, potatoes, corn, and fruit is the perfect accompaniment to the colder nights. This one pot dish is easy to prepare and can be made from cheaper cuts of meat. Feel free to add in whatever vegetables that need using up.

Serves: 6
Time: 1 hour

Ingredients

1 onion, finely chopped
3 garlic cloves, minced
Olive oil
1 kg stewing beef, cut into 2 cm cubes
1 can of tomatoes
1 litre of stock, preferably beef
3 large potatoes, cubed
3 large sweet potatoes, cubed
1 winter squash
2 courgettes, coarsely chopped
3 bay leaves
1 pepper, coarsely chopped
1 handful of dried apricots
3 corn cobs, cut in half
Salt and pepper

Method

Heat a good glug of olive oil in a heavy bottom saucepan. Brown the beef in batches and remove. Add a little more olive oil and turn the heat to low. Sweat the onions for 5 minutes, then add the peppers and garlic, cooking for a further 5 minutes. Add the tinned tomatoes, bay leaves, stock, salt and pepper and bring to the boil. Add the beef and both types of potatoes and squash and cook until the vegetables are half cooked, around 10 minutes. Add the courgette and corn and cook for a further 10 minutes. Serve with plenty of crusty bread and a light salad if you wish.

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