It is the sweetness of this Argentinian Beef Stew that makes it different. The sugar comes from the dried fruits, and while I like it, it may not be for every one. It was good to eat something different, it was delicious and it's a perfect dish for someone who loves meat like me! A co-worker from Peru told me that Argentinian beef is the best in the world! So I am going to explore more on how they prepare their beef. As for this dish, it was easy to make, the beef was tender and a little bit of balancing on the sugar and pepper, it was delicious. Quick note, since I love eating zucchini raw, I turned the stove off after adding it, and let the heat from the cooked meat and potatoes cook it. If you like it cooked thoroughly, simmer it for another 5 minutes.
ARGENTINIAN BEEF STEW- CARBONADA CRIOLLA
Ingredients:
1 large onion, chopped
2 cloves of garlic, minced
1 green pepper, chopped
1/3 cup olive oil
1.5 pounds chuck roast, cut into 1 inch pieces
1 can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
1 large winter squash, peeled and cubed
1 cup dried apricots, chopped
1 cup dried peaches
1/2 cup raisins
salt and pepper to taste
Directions:
- In a heavy pot, like a dutch oven, heat olive oil.
- Brown beef in separate batches. Set aside.
- In the same pot, and oil, cook tomatoes, pepper, onion, and garlic until soft.
- Add bay leaves, oregano and chicken stock. Bring to a boil.
- Add the browned beef, cover and simmer until meat is tender.
- Add potatoes, dried apricots, dried peaches and raisins, simmer for 15 minutes or until the potatoes are cooked through.
- Stir in zucchini, turn off heat, cover until the vegetables are cooked.
- Enjoy it hot.
recipe adapted from here
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