Carbonada Criolla

Instructions

1. 1

   Brown the Beef

   ~2 hr

   In a large pot over medium-high heat, add a drizzle of oil and carefully place the beef cubes in the pot. Sear the meat for about 5-7 minutes, turning occasionally, until it is browned on all sides and has a rich color. Once browned, remove the beef from the pot and set it aside to keep warm.

2. 2

   Sauté the Vegetables

   8 min

   In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 3-5 minutes until the onion is translucent and fragrant. Next, add the carrots, potatoes, and pumpkin, stirring occasionally for another 5 minutes until they start to soften but are not fully cooked.

3. 3

   Combine Ingredients and Simmer

   1 min

   Return the browned beef to the pot along with any juices. Pour in beef stock until the meat and vegetables are covered, then add the dried apricots for a touch of sweetness. Season the mixture generously with salt and pepper, bring it to a gentle boil, then reduce the heat to low and cover. Let it simmer for 1-2 hours, stirring occasionally, until the beef is fork-tender and the flavors meld.

4. 4

   Serve the Stew

   1 min

   Ladle the hot stew into bowls, ensuring each serving has a good mix of meat and vegetables. It pairs beautifully with a crusty piece of bread for dipping, enhancing the hearty experience of this Carbonada Criolla.

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