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The Argentinian Carbonada

This is a very common traditional dish in Argentina and Chile, this dish derived from the local indigenous (criolla) cuisine, in the same family as the Locro. This southamerican stewed meat and creole dish nowadays is mostly served in some eateries with many variations depending on the chef.


* 2 lbs. Veal Cubes
* 3 onions
* 1 red bell pepper
* 2 Red Tomatoes
* 3 tablespoons oil
* Salt, pepper, paprika, oregano and cayenne pepper to taste
* 3 cups Broth
* 2 Carrots
* 3 large potatoes
* 3 sweet potatoes
* 1/4 cup Olive oil
* 1 lb. pumpkin pulp
* 3 ears of corn, each one sliced in three parts
* 1 cup dried Apricots, seedless and chopped
* 1 cup Raisins


1) Peel and chop the onions. Cut the red pepper into cubes. Chop the tomatoes.

2) Fry the onions and peppers in a heavy saucepan in a bit of oil, add the meat, stir, cover and cook a few minutes. Mix in tomatoes, the rest of the oil and the seasonings: salt, pepper, oregano, cayenne pepper, paprika and sugar. Pour the broth in.

3) Simmer for 20 minutes. Slice the carrots, add them to the pot and simmer everything 5 minutes. Peel the potatoes and sweet potatoes; slice squash and potatoes in cubes. Stir in first the non sweet potatoes and squash to the pot and cook a few minutes.

4) Add the sweet potatoes and corn, stir and check the thickness of the sauce which should be not be too thick for a stew, and if necessary, add more broth.

5) Finally slice the peaches and discard their nut; mix in the raisins and apricot. Cook 5 minutes and serve.

Some chefs will pour the Carbonada in one big hollowed pumpkin, or in smaller individual pumpkins for a more theatrical presentation...

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