Carbonada

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• 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, diced)
• Carrots (2 large, peeled and diced)
• Potatoes (2 large, peeled and diced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Beef stew meat (1.5 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides.
3. Add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the diced potatoes, carrots, red bell pepper, corn kernels, green peas, and diced tomatoes to the pot.
5. Pour in the beef broth and add the paprika, cumin, dried oregano, salt, and pepper. Stir well to combine.
6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.
7. Taste and adjust the seasoning if needed.
8. Serve the carbonada hot, garnished with fresh parsley.