Carbonada – Argentine beef stew with squash, sweet potato and peaches

Ingredients for 4 portions

• 800 gBeef chuck, in 3 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 2Yellow onions, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, finely chopped
• 3Tomatoes, chopped
• 1 tspPaprika
• 1 cubeBeef stock
• ≈ 1 lWater, hot
• 2Bay leaves
• 400 gPotato, in 3 cm cubes
• 400 gSweet potato, in 3 cm cubes
• 500 gPumpkin, peeled, in 3 cm cubes
• 2Corn cobs, in rounds
• 100 gRice
• 3Peaches, peeled, in wedges

Method

1. Season the beef with salt and pepper. Heat the oil in a large casserole over a high heat and brown the meat in batches for about 10 minutes, until well coloured. Lift it out.
2. In the same casserole, soften the onions and pepper over a medium heat for about 8 minutes. Add the garlic and cook for 1 minute more.
3. Add the tomatoes and paprika and cook for 3 minutes. Return the meat to the pan, add the stock cube dissolved in the hot water and the bay leaves, and bring to the boil.
4. Cover and simmer over a low heat for 1 hour, until the meat is almost tender.
5. Meanwhile, peel the potatoes, sweet potatoes and squash and cut them into cubes of about 3 cm. Cut the corn cobs into rounds.
6. Add the potatoes, sweet potatoes, squash, corn and rice, with a little more hot water if needed so the vegetables are almost covered. Cover and simmer for 20 minutes, stirring gently now and then.
7. Peel the peaches, cut them into wedges and add them to the stew.
8. Simmer for 10 minutes more, until the vegetables and rice are tender but the squash still holds its shape. Season to taste.
9. Remove the bay leaves and serve the stew in bowls.

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