An Argentinian meat stew with pumpkin. Originally this would have simmered slowly over the hot embers of an open fire until all that was left was ash (carbonada). The dish was adopted by ‘criollos’, Spanish descendants born in the country during the colonial period
Argentinian Food
Ingredients 4 ports
- 3 yellow onions, chopped
- 1 red pepper, chopped
- 4 garlic cloves, chopped
- 500g stew pieces
- 1 tsp paprika powder
- 1 tsp oregano
- 1 teaspoon chili flakes
- 1 teaspoon of sugar
- 2 tomatoes, chopped
- 5 dl beef or vegetable broth
- 2 medium carrots, sliced
- 3 medium potatoes, cut into 2.5 cm
- 500g pumpkin, cut into 2.5 cm cubes
- 4 cobs of corn
- 3 fresh peaches
- 115g raisins
- salt
- pepper
Do this
1. Heat oil in a pot and fry the onion for 3 – 4 minutes. Add paprika and garlic and fry for another 2 – 3 minutes. Put the onion mixture in a bowl and save for later.
2. Heat a pot with oil and brown the pot pieces until they have a nice colour. Add the onion mixture, paprika powder, oregano, chili flakes and sugar. Fry for 2 minutes, add the tomatoes and the broth. Bring to a boil and simmer for 30 minutes with the lid on.
3. Add carrot, potato and pumpkin, cover and simmer for another 15 – 20 minutes
4. Using a sharp knife, remove the corn kernels from the cob. Add the corn kernels, peach and raisins to the pot. Simmer for another 5 minutes. Let the stew rest before serving.
