Carbonada Criolla (Beef, Pumpkin and Apricot Stew)
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Ingredients
- 700 g diced beef chuck
- 500 g pumpkin, peeled and cut into chunks
- 2 sweetcorn cobs
- 80 g dried apricots
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 600 ml beef stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 41.3 g
- Carbohydrate
- 36.4 g
- of which sugars
- 20.2 g
- Fat
- 26.1 g
- of which saturates
- 9.5 g
- Fibre
- 4.8 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef for 7-8 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Return the beef to the pan with the beef stock, cover and simmer for 45 minutes.
- 4
Cut the sweetcorn cobs into thick rounds and add them to the pan with the pumpkin and dried apricots.
- 5
Cook, covered, for a further 20 minutes, until the beef and pumpkin are tender.
- 6
Serve in deep bowls, making sure everyone gets a piece of corn.
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