Carboanda Criolla (Argentine Vegetable Beef Stew) is a traditional Argentinian recipe for a classic stew of beef with pumpkin, potatoes an rice cooked in a beef and tomato-based stock with bell peppers. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Argentine Vegetable Beef Stew (Carboanda Criolla).
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Ingredients:
3 tbsp vegetable oil
2 garlic cloves, halved lengthways
2 onions, finely chopped
450g stewing beef, cut into 3cm slices
225g pumpkin (or squash), peeled and cubed
225g potatoes, peeled and cubed
600ml fresh beef stock
225g long-grain rice
2 tomatoes, chopped
4 tbsp corn kernels sliced from the cob
1 tbsp fresh parsley, chopped
2 green bell peppers, de-seeded and chopped
Method:
Heat the oil in a large saucepan then add the onion and garlic and fry for about 5 minutes, or until soft but not coloured. Add the beef and fry until browned on all sides. Now add the pumpkin and potato and fry for 2 minutes, stirring all the time.
Stir in all the remaining ingredients and mix thoroughly. Bring the mixture to a boil then reduce the heat, cover the pan and simmer gently for 1 hour, adding more stock or water as necessary. Continue cooking until the beef is very tender then serve hot.
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