Carbonada Criolla Veal and Vegetable Stew
Experience the vibrant flavors of South America with Carbonada Criolla, a hearty veal and vegetable stew that is perfect for cozy dinners. This traditional dish combines tender chunks of veal with a colorful medley of sweet potatoes, russet potatoes, corn, and red bell pepper, simmered in a rich, aromatic broth infused with cumin, paprika, and a touch of sweetness from dried apricots. The slow-cooking process ensures the veal melts in your mouth while the vegetables soak up all the exquisite flavors. Finished with a fresh parsley garnish, this satisfying one-pot meal is as comforting as it is flavorful. Whether served on a chilly evening or as a showcase of Argentine-inspired cuisine, this Carbonada Criolla recipe is a must-try for anyone who loves hearty, flavorful stews.
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Recipe Information
Ingredients
- 1.5 pounds veal stew meat
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups sweet potato, peeled and cubed
- 2 cups russet potato, peeled and cubed
- 1 cup corn kernels, fresh or frozen
- 0.5 cup dried apricots, chopped
- 2 cups canned diced tomatoes
- 4 cups beef or veal stock
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons finely chopped parsley (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the veal stew meat with salt and pepper. Add the meat to the pot and sear on all sides until browned, about 5-7 minutes. Remove the veal and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the diced red bell pepper and continue to sauté for another 2 minutes.
Return the browned veal to the pot and stir in the ground cumin, sweet paprika, and bay leaf.
Pour in the diced tomatoes and beef or veal stock. Stir to combine and bring the mixture to a simmer.
Add the cubed sweet potatoes, russet potatoes, corn kernels, and dried apricots. Stir well to evenly distribute the ingredients.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 60-75 minutes, stirring occasionally, until the veal is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard before serving.
Ladle the Carbonada Criolla into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
