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Carbonada is a wonderful stewed beef from South America.   It combines the meat with vegetablesCarbonada and fruit which is typical of South American cooking.  The fruit gives the meat a melting sweetness that's hard to describe.  This recipe is from Argentina and  I served this Carbonada as a lunch special.    It always got rave reviews.

Recipe By     : Sitara
Serving Size  : 8   Preparation Time :2:00
Categories    : Main Dishes     Stews/Soups    Meats


Amount   Measure       Ingredient -- Preparation Method
    --------    ------------         --------------------------------
    2 1/2      pounds             flap meat or beef for stewing - cubed large
       1         large                 onion - large chop
       1         medium           bell pepper - large chop
       2         small                carrots - cut thick
       2         cloves              garlic - chopped
       2         large                ripe tomatoes - chopped
      1/2       teaspoon        oregano
       1          bay leaf
       2         cups                 beef stock (more if needed)
       2         med                 sweet potatoes  - peeled and cubed
       2         med                 russet potatoes - peeled and cubed
       2        fresh                 cobs of corn halved and thick sliced  (or kernel corn)
       4         canned            peach halves - cubed

1.  In your large, heavy bottomed stew pot put a little oil and heat till almost smoking.   Brown the beef till crusty and well browned.  Set aside for later.

2.  In same pot add a little oil if needed and  saute onion, bell pepper and garlic until soft over medium heat.

3.  Add back beef and tomatoes, oregano, bay leaf and stock.  Add more stock to make sure beef is just covered. Cover tightly  and simmer on low heat for 40 - 50 minutes until beef is beginning to 'give way' and become tender.  

4.  Add sweet and white potatoes, cover and cook 15-20 minutes till potatoes
   are tender.

5.  Add corn (kernels) and peaches and cook 10 minutes more.

Note:  This dish is sometimes served using a baked small pumpkin as the soup tureen.   The stew is made while the hollowed out  pumpkin is baking and the pumpkin is finished baking with the soup inside it.   If you decide to try this, use a small pumpkin with a hard, thick shell.   You could also bake the  very small hard shelled winter squashes or pumpkins as individual serving bowls.