Argentinian Beef Carbonada
A rustic Argentinian stew combining tender beef, sweet corn, and dried fruit in a rich tomato broth. This comforting dish is traditionally served in bread bowls and perfect for cool evenings.
- Total time
- 90 min
- Servings
- 4
- Calories
- 585
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Cut beef chuck into 1.5-inch cubes, removing excess fat. Pat dry with paper towels.
Step 2
Peel and cube potatoes and sweet potato into 1-inch pieces. Chop dried peaches into bite-sized pieces.
Step 3
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches, 3-4 minutes per side. Set aside.
Step 4
In the same pot, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
Step 5
Stir in tomato paste and cook for 2 minutes. Add canned diced tomatoes with juice, scraping up browned bits from the bottom.
Step 6
Return beef to pot and add beef broth, bay leaves, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Step 7
Add potatoes, sweet potato, and green bell pepper. Simmer covered for 20 minutes until vegetables begin to soften.
Step 8
Stir in corn, raisins, and dried peaches. Simmer uncovered for 10 minutes until corn is tender and flavors meld.
Step 9
Taste and adjust seasonings with salt and pepper. Remove bay leaves before serving.
Tools you’ll need
- large Dutch oven or heavy-bottomed pot
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
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