Best Carbonada Criolla Argentina Meat Veg Fruit Stew Recipes

Carbonada Criolla image

Provided by Cooking to Perfecti

Categories Stew

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 19

4 tablespoons butter
2 tablespoons olive oil
flour
2 lbs boneless beef roast, cut into 1 inch cubes
1 lb boneless pork, cut into 1 inch cubes
2 cups diced onions
1 1/2 cups dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
2 ears corn, cut into 1 inch slices (optional)
4 small sweet potatoes, peeled and cubed (roughly 2 cups)
12 ounces dried peaches, halved
12 ounces frozen sliced yellow squash
1 cooking apple, peeled,cored,and cubed
1/4 cup seedless raisin

Steps:

Heat butter and oil in heavy casserole or Dutch oven.
Lightly roll meat cubes in flour; place in casserole and brown on all sides.
Remove meat; add onions to casserole and sauté until golden.
Return meat to casserole; add wine, beef broth, tomato paste, bay leaf, thyme, salt, and pepper.
Cover and simmer gently until meat is quite tender, roughly 45 minutes.
Add corn, potatoes, and dried fruit, and cook for another 20-30 minutes.
Add frozen squash, apple, and raisins, and cook for another 10 minutes.
Serve and garnish with parsley.

Nutrition Facts : Calories 631.6, Fat 23.3, SaturatedFat 9, Cholesterol 121.4, Sodium 879.5, Carbohydrate 61.5, Fiber 3.6, Sugar 10.2, Protein 39.4

Argentinian Beef Stew (Carbonada Criolla) image

Provided by Chef PotPie

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 1/2 lbs stewing beef, cut into 1-inch pieces
1 (16 ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1/4 cup raisins
1 cup frozen corn
salt and pepper, to taste

Steps:

In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
Add the beef and cook on medium-high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
Serve with rice and cornbread.

Nutrition Facts : Calories 531.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 720.2, Carbohydrate 67.6, Fiber 7.9, Sugar 33.9, Protein 30.9