Carbonada Criolla Argentina Meat Veg Fruit Stew Recipes

Steps:

• Heat oil in heavy pot.
• Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
• In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
• Add bay leaves, oregano, and chicken stock, and bring to a boil.
• Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
• Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
• Cook 5 more minutes.
• Serve hot.

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.

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.