Argentine Carbonada Stew

Ingredients

Fresh parsley

1/4 cup, chopped (for garnish)

Salt and pepper

to taste

Dried oregano

1 teaspoon

Cumin

1 teaspoon

Paprika

1 teaspoon

Beef broth

4 cups

Tomatoes

2, large, diced

Green peas

1 cup

Corn kernels

1 cup

Red bell pepper

1, large, diced

Carrots

2, large, diced

Potatoes

2, large, diced

Garlic

4 cloves, minced

Onion

1, large, chopped

Beef stew meat

2 lbs

Olive oil

2 tablespoons

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the beef stew meat, cooking until browned on all sides. Remove from pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. Return the browned beef to the pot. Add in the diced potatoes, carrots, red bell pepper, corn kernels, green peas, and diced tomatoes.
5. Pour in the beef broth. Stir in the paprika, cumin, dried oregano, salt, and pepper. Mix until all ingredients are well combined.
6. Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer for approximately 1 hour, or until the beef is tender and the vegetables are cooked through.
7. Taste the stew and adjust seasoning if needed.
8. Serve your Argentine Carbonada hot, garnished with a sprinkle of fresh parsley.