s ARGENTINE-STYLE BEEF STEW WITH FRUIT (CARBONADA CRIOLLA) ***** s   



Yields: 0


Ingredients


 
Instructions
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3-4-2013 wonderful, best new thing i have cooked in a while, actually pretty easy although there are multiple steps, great and different!!!!
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SERVES 6

Many carbonada recipes call for fresh peaches, but I use dried apricots—more practical for winter in New England—instead.
3½ to 4 pounds beef chuck roast, trimmed and cut into 1½-inch chunks
Salt and black pepper
1 tablespoon flour
2 tablespoons olive oil
2 onions, chopped
1 large cubanelle pepper, cored, seeded, and chopped
4 garlic cloves, minced
2 teaspoons dried thyme
2 bay leaves
¾ cup dry white wine
1½ cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
¾ cup dried apricots, finely chopped
½ butternut squash (about 1¼ pounds), peeled, seeded, and cut into 1-inch pieces
2 medium (about 8 ounces each) sweet potatoes, peeled and cut into 1-inch pieces
2 ripe but firm Bosc, Bartlett, or Anjou pears (about 1 pound), peeled, cored, and cut into 1-inch pieces
6 scallions, thinly sliced

Use paper towels to dry the beef; in a medium bowl, toss it with 1 teaspoon each salt and black pepper and flour to coat. In a large Dutch oven over medium-high heat, heat 2 teaspoons oil until it shimmers. Add half the beef (pieces should not touch) and cook undisturbed until deeply browned, about 3½ minutes. Turn and cook until second side is deeply browned, about 3½ minutes; transfer to a clean bowl. Add 2 teaspoons of oil to the pot, heat for a moment, and cook remaining beef (reducing heat if drippings burn); transfer to same bowl.

Return the pot to burner, reduce heat to medium, add 2 more teaspoons of oil and heat for a moment. Add the onions, cubanelle pepper, and 1 teaspoon salt, and saute until just softened, about 4 minutes. Add the garlic, thyme, and bay leaves, and cook, stirring, until fragrant, about 45 seconds. Add the wine, adjust heat to high, and with a wooden spoon scrape bottom of pan to loosen and dissolve the fond, about 1 minute. Add the broth, tomatoes, apricots, and beef with accumulated juices; submerge in the liquid, bring to a boil, reduce heat to very low, cover, and simmer for 1¾ hours. Add the squash and sweet potatoes, submerge them, adjust the heat to medium-high, and bring to a strong simmer. Adjust heat to mediumlow, cover, and simmer 20 minutes. Add the pears and 1 teaspoon each salt and black pepper, and simmer, covered, until the beef, vegetables, and pears are tender, about 25 minutes longer.

Remove the bay leaves. Taste and adjust the seasoning with salt and black pepper, if necessary. Add most of the scallions, stir to combine, and serve, sprinkling each portion with remaining scallions.

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