Carbonada Criolla
A weekend Argentina dinner made with beef. Ready in about 2 hours 19 minutes. Difficulty: more effort.
- 19 minPrep (about)
- 2 hrCook (about)
- 2 hr 19 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 13 oz beef Shopping tip: Chuck roast or stew beef, cut in cubes.
Fresh & other
- 1 onion
- 2 carrots
- 2 potatoes
- 1 pumpkin
- 2 ⅔ oz dried apricots
- 6 ¼ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
Spices & seasonings (2): salt, pepper
- To taste salt
- To taste pepper
How to make it
Steps in our own plain words.
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Brown the Beef: In a large pot.
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Brown the beef cubes.
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Remove.
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Set aside.
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Cook Vegetables: In the same pot.
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Cook the onion until see-through.
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Add pumpkin, potatoes and carrots, cooking for a few minutes.
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Simmer: Return the beef to the pot.
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Add broth and dried apricots.
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Season with salt and pepper.
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Simmer for 1-2 hours, till the beef is tender.
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Serve.
- Pro Tips
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Brown your beef in batches to ensure it gets good sear, which adds depth to your stew's flavor.
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Adding your fruits towards end of cooking preserves their texture plus adds a subtle sweetness to the dish.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More beef recipes
Want a whole week planned?
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.