Carbonada Criolla (Beef and Squash Stew)

With the winter season approaching, and because today I am very cold! I could not think in anything else but “comfort food”; especially those delicious homemade meals my family and I used to eat in the cold winters in Argentina. One of them is the “Carbonada”. I am pretty sure that people in all countries have memories of warm or cold savors that “fill your soul” too.
The name carbonada refers to the cooking method. I was surprised to know that its origin is Belgian, Carbonade, and they made this with beer! Traditionally the stew was cooked on a pot over the flame very slowly until all the logs in the open stove are reduced to ashes, which in Spanish is “carbonizados “.
This beef stew is rather different; sweeten by the fruits and sweet potatoes, also savory, flavorful and meaty.
Serve this stew with rice, a salad, and nice red wine! I like it with crusty bread but most people use corn bread instead.
Carbonada could even be a fun dish for thanksgiving, served inside a whole pumpkin with the tip cut out to make a lid, and adding some pumpkin spices to it!

Ingredients:
• 1/3 cup olive oil
• 2 pounds stewing beef, cut into 1 inch pieces
• 1 can stewed tomatoes (I don’t like to use cans so I just put some tomatoes in the blender with salt, pepper, basil, oregano and a little olive oil, and don’t forget a little sugar )
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 green pepper, chopped
• 2 cups beef broth
• 3 sweet potatoes, peeled and cubed
• 2 white potatoes, peeled and cubed
• 2 tablespoons sugar
• 1 large winter squash, peeled and cubed
• 2 chopped peaches and 2 chopped pears or 7oz. dried raisins
• 1 cup of corn (you can use frozen or just bake 2 ear corn in the oven at 400 for 20’ with salt, pepper and olive oil)
• salt and pepper to taste

Preparation:
1. In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.
2. Add the beef and cook on medium-high heat, turning to brown all sides.
3. Add the tomatoes, beef broth, potatoes, sugar, squash, and fruits , and lower heat to a simmer.
4. Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
5. Cook for about a half hour longer, until beef is tender. Stir in the corn, and simmer for 5 to 10 minutes more.
6. Serves 6 to 8.
Give this a try, I can promise it won’t be the last time you make it!
Other comfort food dishes that I really want to make this month are “Puchero” and “Locro”. Stay tune for these recipes!