Carbonada Criolla

A hearty Argentine beef stew with vegetables and dried apricots — a dish where deep, savory meat flavors meet delicate fruity sweetness. Perfect for a leisurely Sunday family dinner.

Ingredients

• 500 g Beef
• 1 pcs Onion
• 2 pcs Carrot
• 2 pcs Potato
• 1 pcs Pumpkin
• 100 g Dried apricots
• 2 cup Beef broth
• to taste Salt
• to taste Black pepper

Instructions

1. Sear the beef in batches in a large pot over high heat until browned on all sides — do not overcrowd the pot, or the meat will stew rather than brown. Transfer the cooked pieces to a plate.
2. In the same pot over medium heat, sauté the onion until translucent. Add the carrot, potato, and pumpkin, and cook for another 3–4 minutes, stirring occasionally.
3. Return the meat to the pot. Pour in the broth, add the dried apricots, and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer covered for 1.5–2 hours, until the beef becomes tender and melt-in-your-mouth soft.
4. Ladle the hot stew into bowls and serve with crusty bread — it's perfect for soaking up all the aromatic sauce.