Carbonada

🛒 Ingredients

• Beef stew meat 1000 g · 2500 kcal
• Olive oil 30 g · 265 kcal
• Onion 200 g · 80 kcal
• Garlic cloves 15 g · 22 kcal
• Carrots 200 g · 82 kcal
• Potatoes 400 g · 308 kcal
• Pumpkin (or butternut squash) 600 g · 156 kcal
• Corn kernels 200 g · 172 kcal
• Dried peaches 80 g · 200 kcal
• Beef broth 1000 g · 50 kcal
• Tomato paste 30 g · 24 kcal
• Sweet paprika 5 g · 13 kcal
• Ground cumin 3 g · 12 kcal
• Bay leaf 1 g · 5 kcal

👨‍🍳 Instructions

1. Cut the beef stew meat into 2-3 cm cubes and pat dry. Season generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until deeply colored on all sides; remove and set aside.
3. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, sweet paprika, and ground cumin; cook for 1 minute until fragrant.
4. Return the beef to the pot. Add diced carrots, potatoes, pumpkin, tomato paste, beef broth, and a bay leaf. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally, until the beef is very tender.
6. Add the corn kernels and dried peaches to the pot. Continue to simmer for another 30 minutes, or until all vegetables are tender.
7. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.