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Carbonada
Carbonada
Carbonada is a traditional Argentine stew. It typically consists of beef or lamb, combined with a variety of vegetables such as potatoes, corn, carrots, and squash. The stew is simmered slowly to allow the flavors to meld together, resulting in a hearty and comforting dish.
Ingredients
- 1 pound beef or lamb cut into chunks
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 potatoes peeled and diced
- 2 carrots peeled and sliced
- 1 cup corn kernels
- 1 cup diced squash or pumpkin
- 1 red bell pepper diced
- 2 tomatoes diced
- 4 cups beef or vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
- Add the beef or lamb chunks to the pot and brown them on all sides. This will help to develop rich flavors in the stew.
- Once the meat is browned, add the diced potatoes, sliced carrots, corn kernels, diced squash or pumpkin, and diced red bell pepper to the pot. Stir everything together.
- Pour in the diced tomatoes and beef or vegetable broth. Add the bay leaf, and season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the meat is tender and the vegetables are cooked through.
- Remove the bay leaf from the pot. Taste the stew and adjust the seasoning if needed.
- Serve the carbonada hot, garnished with freshly chopped parsley.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1076kcal (54%)Carbohydrates: 35g (12%)Protein: 63g (126%)Fat: 76g (117%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 3gMonounsaturated Fat: 35gTrans Fat: 4gCholesterol: 240mg (80%)Sodium: 344mg (15%)Potassium: 1769mg (51%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 6562IU (131%)Vitamin C: 72mg (87%)Calcium: 103mg (10%)Iron: 8mg (44%)
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