Simmered Beef Carbonada

Name: Simmered Beef Carbonada
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1.5 pound beef chuck (cut into 1-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 red bell pepper (diced); 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 4 cup beef broth; 1 can crushed tomatoes; 1.5 pound butternut squash (peeled, seeded, and cut into 1-inch cubes); 1 cup corn kernels; 0.5 cup dried apricots (halved); 0.25 cup raisins; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup white rice; 3 cup water

A comforting Uruguayan stew with tender beef, sweet pumpkin, corn, and dried fruits, slowly simmered to perfection and served with fluffy white rice.

Prep: 25 min
Cook: 1 hr 30 min
Total: 1 hr 55 min
Servings: 4
Cuisine: Uruguayan
Difficulty: Medium
Cost: $8.39/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound beef chuck (cut into 1-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 red bell pepper (diced)
0.5 teaspoon ground cumin
0.25 teaspoon smoked paprika
4 cup beef broth
1 can crushed tomatoes
1.5 pound butternut squash (peeled, seeded, and cut into 1-inch cubes)
1 cup corn kernels
0.5 cup dried apricots (halved)
0.25 cup raisins
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup white rice
3 cup water

Instructions

Pat beef chuck dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Add chopped yellow onion and diced red bell pepper to the pot, reducing heat to medium. Sauté until softened, about 5-7 minutes. Add minced garlic, ground cumin, and smoked paprika, cooking for 1 minute more until fragrant.
Return beef to the pot. Stir in beef broth, crushed tomatoes, butternut squash, dried apricots, and raisins. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until beef is tender.
Add corn kernels to the stew. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly and the squash to become very tender.
While the stew simmers, prepare the rice. Combine white rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is fluffy.
Adjust seasoning of the carbonada if needed. Serve hot over or alongside fluffy white rice.

Notes

Carbonada is even better the next day! You can prepare it in advance and gently reheat.

Nutrition (per serving)

Calories: 710
Protein: 51.5 g
Carbohydrates: 70.3 g
Fat: 23.2 g
Fiber: 10.5 g
Sodium: 1250 mg
Saturated Fat: 7.8 g
Sugar: 23.1 g
Cholesterol: 125 mg