Carbonada Criolla by Foodie’s Chef Laura Brennan

Name: Carbonada Criolla by Foodie’s Chef Laura Brennan
Total time: 120 min
Ingredients: 2 pounds, beef stew meat, cut into 2 inch cubes; u00bd to u00be cup vegetable oil, divided; Kosher salt; 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

foodiesmarkets.com

Beef & Squash Stew from Argentina Forgive me for ushering out the summer prematurely, but the sight of squash and pumpkins already in the markets made me think of this dish. Once, long ago, I...

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Ingredients

2 pounds, beef stew meat, cut into 2 inch cubes
u00bd to u00be cup vegetable oil, divided
Kosher salt
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