Carbonada Criolla

What you need

Ingredients

Measured for 6 servings.

• 500 gDiced Stewing Beef
• 120 gOnion
• 160 gCarrots
• 360 gPotatoes
• 100 gPumpkin
• 100 gDried Apricots
• 2000 mlReady-to-use Beef Broth
• 2 gSalt
• 2 gPepper

Make it

Method

1. 01

   Cut 500 g stewing beef into even cubes. Dice 120 g onion, 160 g carrot, 360 g peeled potato and 100 g pumpkin to similar bite-size pieces; quarter 100 g dried apricots. Have the 2 litres ready-to-use beef broth measured before heating a heavy, deep pot.

2. 02

   Brown the beef in batches in the hot pot using its own surface fat, about 5–7 minutes total; add a splash of the measured broth if the pot begins to catch. Cook the onion for about 3 minutes until softened. Return all the beef, pour in the remaining measured broth, bring to a gentle boil and simmer covered for roughly 35–45 minutes. The beef should begin to soften; a tougher cut may need longer before vegetables go in.

3. 03

   Add carrot and potato and simmer about 15 minutes. Add pumpkin and dried apricots and cook another 10–15 minutes until the vegetables are tender and the beef is fork-tender; uncover briefly if you want a slightly less brothy stew. Stir in the measured 2 g salt and 2 g black pepper only after tasting the broth, which may already contain salt. Divide solids and broth evenly among six bowls. Bread or other sides are not included in the nutrition estimate.