Argentinian Carbonada Criolla
335kcal
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- ½ small pumpkin or squash, peeled and chopped
- 1 ear of corn, kernels removed
- 2 cups beef stock
- 1 tbsp paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef and cook until browned on all sides, about 8-10 minutes.
- Add the onion, garlic, and peppers to the pot and sauté until softened, about 5 minutes.
- Add the carrots, potatoes, pumpkin, and corn to the pot and stir to combine.
- Add the beef stock, paprika, cumin, oregano, salt, and black pepper to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Nutrition
Serving1servingCalories335kcalCarbohydrates23gProtein30gFat13gSaturated Fat4gCholesterol90mgSodium303mgPotassium1054mgFiber4gSugar4g