Carbonada Criolla by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 2 pounds, beef stew meat, cut into 2 inch cubes
• u00bd to u00be cup vegetable oil, divided
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, about 10-12 ounces, AP weight *
• 2 green bell peppers, about 12 to 15 ounces AP weight*
• 2 medium carrots, peeled
• 6 whole cloves fresh garlic, peeled and thinly slivered
• 1 to 1 u00bd pounds peeled butternut squash, diced into 1 inch cubes. (If I am using diced butternut squash in a recipe, I buy it already peeled.)
• 3 ounces dried apricot halves
• 1/3 cup tomato puree or crushed/diced tomatoes
• u00bd cup dry sherry wine
• 6 cups beef broth, low sodium preferably
• 1 u00bd to 2 pounds of sweet potatoes, peeled and diced into 1 inch cubes