Beef, Soups and Stews

Carbonada Criolla (Argentine Stew)

  • 3 tablespoons Olive oil
  • 2 pounds Stewing beef, cut into 1-inch chunks
  • 4 large Tomatoes, coarsely chopped,
  • 1 Green pepper, coarsley chopped
  • 3 Cloves garlic, minced
  • 2 Bay leaves
  • 1 teaspoon Oregano, crushed
  • ~ Salt and pepper to taste
  • 2 cups Chicken stock
  • 1 cup White wine
  • 3 Baking potatoes, cut into 1-inch dice
  • 3 Sweet potatoes, cut into 1-inch dice
  • 2 eas Corn, cut into 1-inch widths
  • 2 Zucchini or yellow squash, diced 1/2"
  • 2 Peaches, cut in 1/2-inch dice
  • 2 Pears , cut in 1/2-inch dice

    • An Argentine stew with meats, vegetables and fruits.

    Heat oil in heavy pot. Brown beef in batches. Remove from pan and set aside. Cook tomatoes, pepper, onion and garlic until soft. Add seasonings, stock and wine. Bring to boil scraping upbrowned bits, then return beef to pot with potatoes and sweet potatoes. Cover and simmer for 15 minutes. Stir in corn and squash. Simmer 10 more minutes, untilvegetables are almost fully tender, then add fruits and cook only 5 minutes more.

    Makes 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!