Carbonada Criolla

Ingredients

• 500g Beef
• 1 chopped Onion
• 2 chopped Carrots
• 2 chopped Potatoes
• 1 small Pumpkin
• 100g Dried Apricots
• 2 Litres Beef Stock
• To taste Salt
• To taste Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cut the beef into cubes and brown it well on all sides in a large pot, working in batches if needed. Lift out onto a plate.
2. Add the onion to the same pot and cook gently until soft and see-through.
3. Stir in the carrots, potatoes and pumpkin, and let them cook for a few minutes to pick up some colour.
4. Return the beef and any juices to the pot and pour in the stock.
5. Add the dried apricots and season with salt and pepper.
6. Bring to a simmer, cover, and cook for 1-2 hours, until the beef is tender.
7. Ladle into bowls and serve hot with crusty bread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.