Argentinian Carbonada Criolla

  • 1/3 cup vegetable oil
  • 1 onion, diced
  • 1 yellow pepper
  • 2 garlic cloves, minced
  • 2 packages beef cubes (or try lamb or llama !)
  • 1 big can good quality crushed tomatoes
  • 1.5 cups beef broth
  • 3 large sweet potatoes in big cubes
  • 2 russet potatoes in big cubes
  • 1.5 tbsp sugar
  • 1 butternut squash peeled and cubed
  • 1 cup green beans, cut
  • 1 cup dried apricots, chopped
  • Salt and pepper to taste
  • Corn optional

In a Dutch oven, heat oil and sauté onions, bell pepper and garlic until soft. Add meat and cook on medium high while browning all sides. Add tomato can, broth, all potatoes, sugar, squash, apricots and beans and lower to simmer. Cover and simmer for 1-2 hours until beef is tender. Stir now and then to prevent sticking to bottom. If adding corn, throw in at last minute and simmer for 5 minutes more. Serve with chunky bread slices.