Dish of Beef Creole Stew
(click to enlarge)

Beef Creole Stew


Argentina   -   Carbonada Criolla
Makes:
Effort:
Sched:
DoAhead:  		 6 quarts
***
9 hrs
Yes		 This is a classic Argentine Creole dish, made with many variations depending on what's on hand. Warning: this is a party recipe and produces a party amount.

1
1/2
2
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7
1
6
2
4
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12
12
12
12
2
12
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3
2
2
1
------
3
6
1
1/3
c
T
#
---
oz
#
oz

cl
---
oz
oz
oz
oz


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---
T
c
T
t
Beans, white (1)
Salt
Beef, Lean (2)
-- Aromatics
Bell Pepper
Tomatoes
Onion
Serrano Chili
Garlic
------------
Sweet Potato, white
Potato, white (3)
Apples, tart
Zucchini, small
Ears Corn
Appricots, dried
-- Bouquet Garni
Parsley sprig
Thyme sprig
Oregano sprig
Bay Leaf
--------
Oil
Beef Stock
Salt
Pepper, black

I start cooking this recipe in a 5 quart sauté pan, and transfer to an 8 quart pot before adding the apples and zucchini mix.

Do-Ahead:   -   (6+ hrs - 5 min work)
  1. Soak BEANS at least 6 hours with 1/2 T Salt and Water to cover. Drain and rinse.
Prep:   -   (6+ hrs soak time - 45 min work)
  1. Cut BEEF into 1 inch cubes.
  2. Char the skin of the BELL PEPPER using your propane torch. Brush the skin off under cold running water. Dice about 1/2 inch.
  3. Scald TOMATOES 1 minute in boiling water. Peel, core and chop medium.
  4. Chop ONION small. Seed CHILIS and chop fine. Crush GARLIC and chop fine. Mix all Aromatics items.
  5. Peel SWEET POTATO and cube about 3/4 inch. Peel POTATOES and cube about 3/4 inch. Mix and hold in cold water until needed.
  6. Dice APPLES about 1/2 inch and hold in cold water acidulated with Citric Acid or Lemon Juice until needed.
  7. Cut ZUCCHINIS into 1 inch lengths. If larger than 1-1/4 inch diameter cut in half lengthwise before cutting to lengths.
  8. Cut CORN into 1-1/2 inch lengths and cut the pices in half lengthwise, but see Note-4. Mix with Zucchini.
  9. Cut APPRICOTS into 6 pieces each. Mix with Zucchini
  10. Tie together BOQUET GARNI for easy retrieval. It is permissable to use dried Oregano and Thyme if fresh is not available.
Run   -   (1-1/2 hr)
  1. In a 5 quart sauté pan or similar, heat Oil and fry Beef tumbling until well browned.
  2. Stir in Aromatics mix and fry stirring until Onions and Tomatoes are well softened.
  3. Drain Potato mix and stir in along with Beans, Stock, Boquet Garni, Salt and Pepper. Cover and simmer over low heat until meat is tender, about 40 minutes for Chuck, a bit longer for Round. Check liquid and add more Stock if needed.
  4. Transfer stew to an 8 quart pot.
  5. Drain Apples and stir in along with Zucchini Mix. Bring to a boil and simmer another 10 minutes or until Zucchini is tender.
  6. Fish out Bouquet Garni, check seasoning and serve hot.
NOTES:

  1. Beans:

      These should be small white beans - navy beans, pea beans or Salvadoran beans. This dish is best made from dried beans soaked 6 hours with salt, but if you don't have the time you can use a "quick brine" (for details see our Soaking / Brining Dried Beans page.

  2. Beef:

      Any flavorful stewing cut will do fine. Round will take longer to cook tender than Chuck.

  3. Potatoes:

      White Rose is a good choice here. Avoid Yukon Gold type potatoes as they turn to mush if cooked just a little long. For details see our Potatoes page.

  4. Corn:

      Serving buffet style, I've noticed my guests avoid chunks of corn on the cob, so I shave the kernels off and toss the cobs.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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