Carbonada Criolla (Argentinian Beef Stew)

PCOS Friendly Meals From Around The World Day Seven: Argentina

Carbonada Criolla, Argentinian Beef Stew, a dish with loads of unique flavors and textures. This stew is slow cooked to bring organic produce and incredible beef morsels to their maximum tastes

Ingredients

• 2 Tbsp vegetable oil • 1-2 cloves garlic • 1 1/2 cups onion, chopped • 2 ripe tomatoes, peeled, seeded and chopped • 1 large green bell pepper, chopped • salt • black pepper • 1 Tbsp fresh parsley, minced • 1 lb. stewing beef, cut into 1-inch cubes • 4 cobs corn, cut in one-inch rounds • 1/2 lb. of pumpkin or butternut squash, cubed • 2 medium-size waxy potatoes, peeled and diced • 1 cup white rice, uncooked • beef stock or water

Instructions:

1. Brown the garlic in the oil in a good-size saucepan or Dutch oven. Add the chopped onion, tomatoes and green pepper. Salt and pepper to taste then add the parsley. When browned, remove the vegetable mixture and set aside.

2. In the same pan, brown the beef well, adding a little more oil if needed. Add the sliced corn, the pumpkin or squash and the potatoes. Return the browned vegetables to the pan and add the rice. Add the stock or water to cover and bring to a boil.

3. Reduce heat, cover the pan, and simmer 30 minutes or until the rice is cooked and the meat and vegetables are tender. Stir occasionally and add more liquid if needed.

4. Serves 4 with ample leftovers.