Best 3 Carbonada Criolla Veal And Vegetable Stew Recipes

Carbonada Criolla is a hearty and flavorful beef and vegetable stew that is a classic dish in many Latin American countries. This traditional stew is made with tender pieces of beef, a variety of vegetables, and a rich, flavorful broth. The combination of slowly simmered beef, fresh vegetables, and savory spices creates a comforting and satisfying meal that is perfect for a cold winter day or a special occasion. Whether you're a seasoned cook or a novice in the kitchen, this guide will provide you with everything you need to know to make a delicious and authentic Carbonada Criolla.

Check out the recipes below so you can choose the best recipe for yourself!

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

Carbonada Criolla - Argentina Meat, Veg, Fruit Stew image

Beef is the national dish of Argentina. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob, plus fruit. From FoodinArgentina.com.

Provided by kitty.rock

Categories One Dish Meal

Time 1h5m

Yield 1 cup servings, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 lbs stewing beef, cut into 1-inch chunks
4 tomatoes, large, coarsely chopped
1 green pepper, coarsely chopped
1 large onion
3 garlic cloves, minced
2 bay leaves
1 teaspoon oregano
2 cups chicken stock
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 ears corn, cut into 1-inch widths (or use 2 cups of frozen corn)
2 zucchini, diced into 1/2-inch pieces
2 peaches, peeled and cut in 1/2-inch pieces
2 pears, peeled and cut in 1/2-inch pieces

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

Carbonada Criolla Mini Empanadas image

These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.

Provided by SunnyDaysNora

Categories Empanada Recipes

Time 5h40m

Yield 36

Number Of Ingredients 18

Ingredients

1 ½ pounds thinly sliced beef
1 (15.25 ounce) can whole kernel corn, undrained
2 small tomatoes, diced
1 small sweet potato, diced
1 small zucchini, diced
1 small pear, diced
1 small onion, diced
1 small red bell pepper, diced
2 tablespoons chicken bouillon granules
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground paprika
½ teaspoon ground cumin
2 large bay leaves
3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
2 cups oil, or as needed

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.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g

CARBONADA CRIOLLA (VEAL AND VEGETABLE STEW)

CARBONADA CRIOLLA (Veal and Vegetable Stew) image

Make and share this CARBONADA CRIOLLA (Veal and Vegetable Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 medium onions, chopped
3 cloves garlic, mushed
1 kg veal
1 can whole peeled tomatoes, chopped up
salt and pepper
50 g butter
oil
2 carrots, in slices
1 sweet potato, cut up
1/4 kg squash, cut up
3 potatoes, cut up
2 ears of corn, cut up
1 cup rice
1 can peaches or 1 can apricot
beef broth

Steps:

Brown the onion and garlic in the oil and butter.
Cut the meat into squares and add to the pan.
Brown well.
Incorporate the tomatoes, seasonings, carrots, and beef broth to cover the ingredients.
Cook 15 minutes and add the rest of the vegetables.
Cook until the vegetables are half done, then add the rice and the peaches.
Continue cooking until everythig is done.
Serve sprinkled with parsley or basil.

Nutrition Facts : Calories 460.6, Fat 14.4, SaturatedFat 6.9, Cholesterol 116, Sodium 179.2, Carbohydrate 53.1, Fiber 5.6, Sugar 10.8, Protein 30.3

Tips:

Use high-quality beef or veal for the best flavor. Look for meat that is well-marbled and has a deep red color.
Brown the meat in batches to avoid overcrowding the pan and ensure that it gets evenly browned.
Use a variety of vegetables to add flavor and texture to the stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Deglaze the pan with red wine or beef broth after browning the meat to add depth of flavor.
Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
Season the stew to taste with salt, pepper, and other spices.
Serve the stew over rice, mashed potatoes, or noodles.

Conclusion:

Carbonada Criolla is a delicious and hearty beef or veal stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of tender meat, flavorful vegetables, and rich sauce, Carbonada Criolla is sure to be a hit with your family and friends.