Carbonada Criolla Veal And Vegetable Stew Recipes

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

Steps:

• Heat oil in heavy pot.
• Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
• In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
• Add bay leaves, oregano, and chicken stock, and bring to a boil.
• Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
• Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
• Cook 5 more minutes.
• Serve hot.

CARBONADA CRIOLLA MINI EMPANADAS

Steps:

• Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
• Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
• Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.