|Time Life Recipe Book Image|
|Time Life : Latin American Cooking|
feedlot production. I struggle to accept this as progress other than in purely economic terms, but farmers must make a living too. In the North West of Argentina the cuisine reflects more of the native Amerindian culture and this carbonada stew is a happy marriage of indigenous vegetables with European introduced beef and the surprise ingredient that I was not expecting, peaches.
Carbonada Criolla - makes a lot!
750g peeled and seeded winter squash cubed*
1tbs olive oil
1 large white onion chopped
1 green pepper seeded and coarsely chopped
1 large clove garlic minced
1 small can chopped tomatoes
1 bay leaf
1 tsp dried oregano
500g sweet potato peeled and cubed*
500g white potato (waxy type) peeled and cubed*
200g sweetcorn kernels (fresh or frozen)
1 courgette cubed (if in season)*
2 fresh or canned peaches (if canned 4 half peaches)
400g beef steak such as rump or flat iron cut into large cubes**
*The vegetables should be prepared in quite large cubes say 2-3cm square in order to make a soup with a fairly chunky texture. Some of my vegetables went down into a puree which was fine for a soup and a lot will depend on the varieties that you use.
** I chose a piece of flat iron steak which offers a good balance of tenderness, flavour and cost. Tougher grades of beef such as braising will need to be cooked a little longer for the initial simmer before adding the main vegetables.
- Prepare all of the vegetables and cube the meat.
- Heat the oil in a heavy based large saucepan such as a dutch oven/ le creuset style cast iron casserole pan,
- When the oil is hot add the cubes of beef and fry to lightly brown the meat.
- Turn the heat down and remove the meat from the pan placing it into a rimmed dish/plate that will catch any meat juices that run out.
- Add the butter to the pan and allow it to melt.
- Add the chopped onions and green pepper to the pan and gently cook until the vegetables are soft but not browning.
- Add the garlic to the pan and cook gently for a couple of minutes more.
- Return the cubes of meat and any juices collected in the dish to the pan along with the chopped tomatoes, bay leaf, oregano and add enough water (or beef/chicken/vegetable stock) to cover the meat. Add salt and pepper unless the stock was already well seasoned.
- Gently simmer the meat for 15 minutes**.
- Add the cubed squash, sweet potatoes and white potatoes to the pan and again add water/stock to cover. Bring up to a simmer, check for seasoning and continue to cook gently until the vegetables are tender. This may take around 20-30 mins.
- Add in the cubed courgettes if using and cook at a simmer for 10 minutes.
- Finally add in the sweetcorn and peaches and cook for a further 5 minutes.
- Check the seasoning again before serving. You may also wish to cut the meat into smaller pieces if the cubes are not fork tender.
This soup/stew can be prepared ahead and reheated, and it also freezes very well. It makes a very welcome autumn or winter main course soup.
Pan de Chapa comes from food blogger Passports and Pamplemousse. It is very like an English muffin recipe. I would recommend using a very heavy based skillet or frying pan to cook these in. The dough is quite soft and I found the cut pieces a little hard to handle when taking them from the proofing tray to the skillet. I also oiled my dough scaper well before using it to divide up the dough into individual breads.