Carbonada criolla (beef stew with vegetables)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| ½ | cup | Olive oil |
| 1 | large | Onion -- chopped coarsely |
| 4 | larges | Garlic cloves -- mashed |
| 2 | pounds | Stewing or goulash meat -- |
| Cut | ||
| In chunks | ||
| 1 | pounds | Tomatoes -- peeled and |
| Choppey | ||
| 1 | Bay leaf | |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Paprika |
| Salt and pepper to taste | ||
| 1 | large | Carrot |
| 1 | Beef bouillon cube -- | |
| Dissolved | ||
| In | ||
| 3 | cups | Boiling water |
| 2 | larges | Sweet potatoes, peeled |
| Chopped coarsely | ||
| 2 | larges | White potatoes, peeled |
| Chopped coarsely | ||
| 6 | Dried apricots | |
| 1 | can | Kernel corn |
| 1 | small | Can or |
| 1 | pack | Frozen green peas |
| 1 | cup | Uncooked rice |
| 6 | Dried prunes | |
| 1 | small | Can peach halves -- drained |
| 1 | large | Yellow squash |
Directions
In a saucepan, saute the onion and garlic in oil. Add the beef, stir and cook it until it is brown on all sides. Add the tomatoes, bay leaf, parsley, oregano and paprika. Season with salt and pepper.
Cover and simmer 10 minutes. Add the carrot, bouillon a Preheat oven to 400. Cut the squash in ½ remove the seeds, sprinkle it with salt, dot with butter and sprinkle iw with a little water to keep it from drying out. bake it until it is tender. Place it in a large serving dish and pur the prepared carbonada Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman