CARBONADA CRIOLLA
This is a very, very delicious stew. With many ingredients simmered together, this stew has wonderful flavors that all compliment each other very well. This stew is very good served alone, or it can be accompanied by a steamed vegetable and bread. This is a perfect winter dish that simmers all day long and fills the kitchen with a wonderful aroma that makes everyone ask when dinner will be ready.
Provided by Cooking to Perfecti
Categories Stew
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 631.6, Fat 23.3, SaturatedFat 9, Cholesterol 121.4, Sodium 879.5, Carbohydrate 61.5, Fiber 3.6, Sugar 10.2, Protein 39.4
CARBONADA CRIOLLA MINI EMPANADAS
These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.
Provided by SunnyDaysNora
Categories Empanada Recipes
Time 5h40m
Yield 36
Number Of Ingredients 18
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.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g
EMPANADAS CRIOLLAS RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 16
Steps:
- Dough: Place flour in a large mixing bowl; make a well in the center and add salt, beef fat, egg and enough warm water to make the dough smooth but not sticky. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Place the empanada dough on a lightly floured counter top. Roll the dough out to 1/8 inch thickness. Using a round 5 inch cookie cutter, cut the dough into circles. Filling: Heat the beef fat in a large pan. Add the onions and saute for 4 to 5 minutes or until softened. Add paprika and cook for 5 minutes. Add ground beef, stirring and continue to cook for 5 minutes. Add water (or beef broth) and cook for another 4 minutes and remove from heat. Add chili powder, cumin, green onions and eggs, mixing well. Cover and let rest until cool. To Assemble: Preheat oven to 350F. Place 2 tbsp filling in the lower half of each circle of dough. Brush the edges of the crust with water, then fold the tow ends together; press the edges together with fingers. Brush the top of the empanada with 1 egg beaten with 1 tbsp water. Bake for 15 to 20 minutes or until golden brown.
CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW
Beef is the national dish of Argentina. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob, plus fruit. From FoodinArgentina.com.
Provided by kitty.rock
Categories One Dish Meal
Time 1h5m
Yield 1 cup servings, 6-8 serving(s)
Number Of Ingredients 15
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.
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