-
1
Brown the Beef
15 Mins
Medium-high heat, ~200°C (400°F)
Heat the olive oil in a heavy pot over medium-high heat until it shimmers. Brown the beef in two batches, about 4 minutes a side, without crowding the pan, then lift it out onto a plate. The brown crust is where the flavour lives, so do not rush this step.
Crowding the pan steams the beef grey instead of browning it — cook in batches and the stew will taste twice as rich.
Done when: Beef is deep brown on at least two sides; the pot bottom is coated with browned bits.
-
2
Build the Savoury Base
10 Mins
Medium heat, ~160°C (320°F)
Turn the heat to medium and cook the onion and red pepper in the same pot for 5 minutes until soft. Stir in the garlic, paprika and cumin and cook for 1 minute more, then add the tomatoes and cook until they collapse into a thick, rust-red base. Scrape up the browned bits from the bottom as you stir.
Frying the paprika for a minute in the oil wakes it up; adding it later leaves it raw and dusty-tasting.
Done when: Onion is soft and translucent; the tomato base is thick and rust-red.
-
3
Simmer the Stew
60 Mins
Gentle simmer, ~95°C (203°F)
Return the beef to the pot with any juices, pour in the beef stock, and add the bay leaves and half the salt. Bring to a gentle simmer, then add the squash, sweet potato, potatoes, carrots and corn. Cover with the lid ajar and simmer gently for 60 minutes, stirring now and then, until the beef is nearly tender.
A bare simmer, not a rolling boil, keeps the beef tender — boiling hard makes stew meat tough and stringy.
Done when: Beef yields to a fork but still holds its shape; vegetables are almost tender.
-
4
Add the Dried Fruit and Finish
25 Mins
Gentle simmer, ~95°C (203°F)
Stir in the dried apricots, dried peaches and raisins and simmer for 25 minutes more, uncovered, until the fruit is plump and the broth has thickened to coat a spoon. The beef should be completely tender and read at least 74°C (165°F) in the centre of the largest piece. Fish out the bay leaves, taste, and adjust the salt.
The fruit goes in late on purpose: added at the start it dissolves into mush and makes the whole pot too sweet.
Done when: Beef is fork-tender and at least 74°C (165°F); the fruit is plump and the broth coats a spoon.
-
5
Rest and Serve
10 Mins
Serve hot, ~75°C (167°F)
Take the pot off the heat and rest it, lid on, for 10 minutes so the flavours settle and the broth thickens a little more. Ladle into deep bowls, making sure every serving gets beef, squash, potato, corn and fruit, and serve at once with crusty bread.
Like most stews, carbonada tastes even better the next day — the fruit and beef swap flavours overnight.
Done when: The stew is steaming, the broth is glossy and slightly thickened, and every bowl has a share of everything.
auto_awesome Finishing Touches & Plating
Ladle the stew into deep bowls with a generous share of beef, squash and fruit in each one. Serve steaming hot with crusty bread for the broth, and a glass of Malbec if you like.
Argentina
1h 25m
