In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin.
Today, I had no time to fiddle with a pumpkin, and they’re out of season. So Ye Olde Crock Pot it was. Also, instead of braising the meat in beer, I used some left-over white wine and one can (gasp, I didn’t make it myself) of beef broth, the low sodium variety.
When done, it’s excellent served over brown rice, polenta or potatoes.
- 1Put the olive oil in the bottom of the crock pot. Turn on the crock pot. Add the meat, onion, spices, wine, broth and tomatoes—-and walk away until it’s done.
I usually cook on high for 2 hours (if I’m home) and the lower it for another 3 hours. Or cook on low for 6-8 hours.
Member recipes are not tested by the CHOW food team.