Carbonada is a wonderful stewed beef from South America. It combines the meat with vegetables 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
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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
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.