Carbonada criolla

Name: Carbonada criolla
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 onion, chopped; 2 tablespoons sunflower oil; 1 green or red chilli, seeded and chopped; 1 red pepper, seeds and ribs removed, cut into squares; 1 tablespoon paprika; 800 g lean beef, cubed; 1 sweet potato, peeled and cubed; 1 large potato, peeled and cubed; 2 cloves garlic, chopped; 1 bouquet garni of thyme, parsley and oregano; salt and freshly ground black pepper; 2 carrots, chopped; about 1 litre beef stock; kernels from 1 ear of corn, or 100 g tinned or frozen kernels; 150 g cooked white beans

Preparation info

Serves
6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This warming beef and vegetable stew, combining Old and New World ingredients, is a classic creole dish from Chile. That also means that there are many interpretations, as each household has its own version.

Ingredients

800 g lean beef, cubed
1 tablespoon paprika
2 tablespoons

Europe
United Kingdom
Dinner
Gluten-free
Spicy

Method

Sauté the beef and paprika in the oil in a large pan, turning the meat so that it browns evenly. Add the onion, red pepper, chilli and garlic and cook until the onion and pepper are soft. Add the 2 potatoes and carrots, season, and tuck in the bouquet garni. Pour over the stock. Bring to the boil, lower the heat, then cover and simmer for 45–50 minutes until the beef and vegetables are t