Carbonada Criolla

Ingredients

• olive oil1 tbsp
• beef stew meat, cut into 1-inch cubes.5 lb
• onion, chopped.5 piece
• bell pepper, chopped.5 piece
• garlic, minced1 clove
• (14.5 oz) can diced tomatoes1 piece
• corn kernels1 cup
• potato, peeled and cubed1 piece
• sweet potato, peeled and cubed1 piece
• beef broth2 cup
• peach, peeled and sliced1 piece

Instructions

1. 1

   Step 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Step 2

   Add the beef and cook until browned on all sides.

3. 3

   Step 3

   Add the onions, peppers, and garlic and cook until softened.

4. 4

   Step 4

   Stir in the tomatoes, corn, potatoes, and sweet potatoes.

5. 5

   Step 5

   Pour in the beef broth and bring to a simmer.

6. 6

   Step 6

   Reduce the heat to low, cover, and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.

7. 7

   Step 7

   Stir in the peaches and cook for another 5 minutes.

8. 8

   Step 8

   Season with salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carbonada Criolla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.