An Argentine carbonada criolla — beef slow-simmered with pumpkin, potato and sweet dried apricots into a comforting, lightly sweet stew. Lovely with crusty bread.
- 500g Beef
- 1 chopped Onion
- 2 chopped Carrots
- 2 chopped Potatoes
- 1 small Pumpkin
- 100g Dried Apricots
- 2 Litres Beef Stock
- To taste Salt
- To taste Pepper
Video
Preparation
- In a large pot, brown the beef cubes, then remove and set aside.
- In the same pot, cook the onion until translucent, then add the carrots, potatoes and pumpkin and cook for a few minutes.
- Return the beef to the pot, add the stock and dried apricots, and season with salt and pepper. Simmer for 1–2 hours, until the beef is tender.
- Serve hot with a piece of crusty bread.
- For the best results, brown the beef in batches for a good sear, and add the apricots towards the end to preserve their texture and subtle sweetness.
