Classic Argentinian Carbonada Criolla (Beef Stew)

This traditional Argentine beef stew features a mix of sweet and savory flavors from beef, sweet potatoes, squash, and dried apricots, simmered in a rich broth. The dish is perfect for colder days and pairs wonderfully with cornbread.

Ingredients:

• 1/3 cup olive oil

• 1 large onion, chopped

• 1 green pepper, chopped

• 2 cloves garlic, minced

• 1 1/2 pounds stewing beef, cubed

• 1 (14.5 oz) can stewed tomatoes

• 2 cups beef broth

• 3 sweet potatoes, peeled and cubed

• 2 white potatoes, peeled and cubed

• 2 tbsp sugar

• 1 large winter squash, peeled and cubed

• 1 cup dried apricots, roughly chopped

• Salt and pepper, to taste

• 1 cup frozen corn

Method:

1. In a large pot, heat olive oil and sauté onions, green pepper, and garlic until softened, about 10 minutes.

2. Add beef and brown on all sides.

3. Stir in tomatoes, broth, sweet potatoes, white potatoes, sugar, squash, and apricots. Reduce heat to simmer.

4. Cover and simmer for 1 hour. Season with salt and pepper. Add more broth if needed.

5. Cook for another 30 minutes, until beef is tender. Stir in frozen corn and simmer for 5-10 more minutes.

Enjoy this delicious, comforting stew with Vakiano’s smooth nickel silver pitcher with goat horn handle—ideal for serving your favorite beverages in style.