Argentinian Beef Carbonada

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1.5 cans (14.5 oz each) diced tomatoes, canned
• 3 cups beef broth
• 1 lb potatoes, cubed
• ½ lb sweet potato, cubed
• 1.5 cups corn kernels, fresh or frozen
• ¼ cup raisins
• ¼ cup dried peaches, chopped
• 1 medium green bell pepper, diced
• 1 tsp cumin
• 2 leaves bay leaf
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Cut beef chuck into 1.5-inch cubes, removing excess fat. Pat dry with paper towels.

2. 2

   Peel and cube potatoes and sweet potato into 1-inch pieces. Chop dried peaches into bite-sized pieces.

3. 3

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches, 3-4 minutes per side. Set aside.

4. 4

   In the same pot, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.

5. 5

   Stir in tomato paste and cook for 2 minutes. Add canned diced tomatoes with juice, scraping up browned bits from the bottom.

6. 6

   Return beef to pot and add beef broth, bay leaves, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

7. 7

   Add potatoes, sweet potato, and green bell pepper. Simmer covered for 20 minutes until vegetables begin to soften.

8. 8

   Stir in corn, raisins, and dried peaches. Simmer uncovered for 10 minutes until corn is tender and flavors meld.

9. 9

   Taste and adjust seasonings with salt and pepper. Remove bay leaves before serving.

Tools you’ll need

• large Dutch oven or heavy-bottomed pot
• cutting board
• chef's knife
• wooden spoon
• measuring cups and spoons

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