Hearty Argentinian Beef Stew

local_grocery_store Ingredients

• 2 pounds Beef chuck roast, cut into bite-sized pieces
• 1 Onion, diced
• 2 Carrots, sliced
• 2 Potatoes, peeled and diced
• 1 Sweet potato, peeled and diced
• 1 Bell pepper, diced
• 1 cup Frozen peas, thawed
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 1 teaspoon Salt (plus more to taste)
• 1/2 teaspoon Black pepper (plus more to taste)
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. 2.Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.In the same pot, add the onion and cook until softened, about 5 minutes.
4. 4.Add the tomato paste and cook for an additional 2 minutes.
5. 5.Return the beef to the pot and add the carrots, potatoes, sweet potato, bell pepper, peas, beef broth, dried oregano, dried thyme, bay leaves, salt, and black pepper.
6. 6.Bring the mixture to a boil, then reduce heat to low and cover the pot.
7. 7.Simmer for 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.Taste and adjust the seasoning with salt and black pepper, if needed.
9. 9.Serve the Argentinian Carbonada hot, garnished with fresh parsley.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a smoky twist, add a teaspoon of smoked paprika to the stew.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightServe the stew with crusty bread or over cooked rice for a complete meal.