Carbonada: The Perfect Stew for Fall

Ooooooooooooh this thing is delicious. It's savory and perfect for fall -- which chunks of delicious pumpkin! This is a beef stew from Argentina that has a kick of sweet to it, cooked with raisins, sweet potatoes, and corn.

This is also a dish you can find in Chile, Bolivia, and Peru. ^_^

IT'S PUMPKIN AND STEW SEASON AND WHAT BETTER WAY TO CELEBRATE THAT THAN TO PUT THOSE THINGS TOGETHER!?

What You'll Need:

1 large onion (chopped)

2 cloves of garlic (minced)

1 green pepper (chopped)

1/3 cup olive oil

1.5 pounds of stewed beef (cut into 1-inch chunks)

1 can stewed potatoes

2 cups beef broth

3 sweet potatoes (peeled & chopped in chunks)

2 white potatoes (peeled & chopped in chunks)

2 tablespoons of sugar

1 large squash (peeled & chopped in chunks)

1 cup of raisins or apricots

1 cup frozen corn

salt & pepper to taste

How To Make It:

1) In a large pot, saute the onions, green pepper, and garlic with olive oil until the onions are soft.

2) Add the beef and cook on medium-high heat, until brown.

3) Add the stewed tomatoes, beef broth, potatoes, sugar, squash, apricots. Cook into a simmer (low heat) for about 1 hour. Cook until beef is tender. Mix in the frozen corn and simmer for about 10 more minutes.

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