Carbonada criolla (beef stew with vegetables)

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
½ cup Olive oil
1 large Onion -- chopped coarsely
4 larges Garlic cloves -- mashed
2 pounds Stewing or goulash meat --
\N \N Cut
\N \N In chunks
1 pounds Tomatoes -- peeled and
\N \N Choppey
1 \N Bay leaf
2 tablespoons Chopped fresh parsley
1 teaspoon Oregano
1 teaspoon Paprika
\N \N Salt and pepper to taste
1 large Carrot
1 \N Beef bouillon cube --
\N \N Dissolved
\N \N In
3 cups Boiling water
2 larges Sweet potatoes, peeled
\N \N Chopped coarsely
2 larges White potatoes, peeled
\N \N Chopped coarsely
6 \N Dried apricots
1 can Kernel corn
1 small Can or
1 pack Frozen green peas
1 cup Uncooked rice
6 \N Dried prunes
1 small Can peach halves -- drained
1 large Yellow squash

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

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