Carbonnade Argentine
Preparation time20 min
Cooking time40 min
Portions4
FromLatin America
Ingredients:
• 3 onions
• 1 clove of garlic
• 1 red pepper
• 1 peach
• 2 peeled tomatoes
• 3 teaspoons of oil
• 400 g diced stewing beef
• 1 clove of garlic
• 1 red pepper
• 1 peach
• 2 peeled tomatoes
• 3 teaspoons of oil
• 400 g diced stewing beef
• 2 carrots
• 200 g potatoes
• 100 g of frozen corn
• 200 g butternut squash
• 2 or 3 cups of broth
• Salt and pepper
• Chili pepper and oregano
• 200 g potatoes
• 100 g of frozen corn
• 200 g butternut squash
• 2 or 3 cups of broth
• Salt and pepper
• Chili pepper and oregano
Instructions:
• Peel and chop the onions and garlic. Dice the peppers.
• Sauté the onions, garlic and peppers in a frying pan with oil for a few minutes and then add the meat pieces. Allow to brown for a few minutes.
• Chop the tomatoes and add them to the pan with the herbs, salt and pepper.
• Wash, peel and chop the carrots, potatoes and butternut squash.
• Add the carrots, potatoes and butternut squash.
• Sauté the onions, garlic and peppers in a frying pan with oil for a few minutes and then add the meat pieces. Allow to brown for a few minutes.
• Chop the tomatoes and add them to the pan with the herbs, salt and pepper.
• Wash, peel and chop the carrots, potatoes and butternut squash.
• Add the carrots, potatoes and butternut squash.
• Pour in the broth and simmer for 20 minutes.
• Add the corn to the pan.
• Peel the peaches and cut them into quarters. Cook for another 5 minutes before serving.
• Add the corn to the pan.
• Peel the peaches and cut them into quarters. Cook for another 5 minutes before serving.
| Energy | PROTEIN | Total carbs | SUGAR | FIBRE | totAL FAT | Saturated fat | Sodium |
|---|---|---|---|---|---|---|---|
| 379.3 Kcal | 39.9 g | 27.9 g | 13.6 g | 7.7 g | 9.6 g | 3.7 g | 502.7 mg |
The nutritionist's advice:
This recipe originates from Flemish carbonade. Arrived during the colonization, it was adapted to Argentine fashion.
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Last modified date: 4/1/2022
