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Carbonnade Argentine

Carbonnade Argentineimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time40 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


 3 onions
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


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.
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.
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