Argentinian Beef Stew Carbonada Criolla Recipes

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

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.

ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA)

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.

CARBONADA CRIOLLA MINI EMPANADAS

Steps:

• Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
• Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
• Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.