Meat
Criollo Carbonada
Argentine beef stew with pumpkin, corn and sweet potato, served in its broth.
Gluten-free
Ingredients
- 700 g roast beef, in cubes
- 1 onion
- 1 red bell pepper
- 2 tomatoes
- 400 g pumpkin (squash), diced
- 2 potatoes, diced
- 1 sweet potato, diced
- 2 ears of corn, sliced
- 1 teaspoon paprika
- 1 teaspoon sugar
- 800 g beef broth
- 50 g oil
- Salt and pepper to taste
Step-by-step
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- Chop the onion, bell pepper and tomato in the mixing bowl 4 sec/speed 5.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the beef and sear 6 min/Varoma/reverse/spoon speed.
- Add the paprika, sugar, salt, pepper and broth and cook 15 min/100°C/reverse/spoon speed.
- Add the pumpkin, potato, sweet potato and corn and cook 25 min/100°C/reverse/spoon speed.
- Let rest 5 min and serve piping hot.
Tips
- Traditionally served inside a baked, hollowed-out pumpkin.
- The sugar brings out the flavor of the sweet vegetables.
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