Argentine Carbonada Criolla: Beef, Squash and Sweet Corn Stew with Dried Apricots

Pat the beef dry and season it with the salt and plenty of black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef in two batches, 6 to 8 minutes per batch, then transfer it to a plate.

Serves 6

Ingredients

• 2 pounds beef chuck, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with their juices
• 3 cups low-sodium beef stock
• 1 large sweet potato and 2 medium gold potatoes, peeled and cut into 1-inch cubes
• 1 pound butternut squash or pumpkin, peeled and cut into 1-inch cubes
• 2 ears sweet corn, cut crosswise into 1-inch rounds
• 3/4 cup dried apricots, halved (or dried peaches)
• 2 teaspoons sweet paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin and 2 bay leaves
• 1 1/2 teaspoons fine sea salt, black pepper and chopped fresh parsley for serving

Instructions

1. Pat the beef dry and season it with the salt and plenty of black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef in two batches, 6 to 8 minutes per batch, then transfer it to a plate.
2. Lower the heat to medium. Add the onion and bell pepper to the pot and cook for 6 to 7 minutes until soft, then stir in the garlic, paprika, oregano and cumin and cook for 1 minute until fragrant.
3. Pour in the tomatoes and scrape up the browned bits from the bottom of the pot. Return the beef and its juices, add the stock and bay leaves, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
4. Add the sweet potato and gold potatoes, cover again, and simmer for 15 minutes.
5. Stir in the squash, corn rounds and dried apricots. Simmer partially covered for 20 to 25 minutes more, until the beef is fork-tender, the squash is soft and the broth has thickened slightly.
6. Taste and adjust the salt, discard the bay leaves, and let the stew rest off the heat for 10 minutes so the flavors settle.
7. Ladle into warm bowls, or for a harvest-table centerpiece, into a hollowed pumpkin that has been roasted until just tender. Scatter with parsley and serve with crusty bread.
8. Carbonada criolla is the cold-weather stew of Argentina's northwest and the pampas, a gaucho-era pot that folds together the whole autumn harvest: beef, squash, corn and the dried peaches or apricots that give it a gentle sweet-and-savory character. Serving it inside a baked pumpkin, carbonada en zapallo, is the traditional showpiece for national holidays and family Sundays.

Nutrition (estimated, per serving)

• Calories: 570 kcal
• Protein: 32g
• Fat: 28g
• Carbohydrates: 48g
• Fiber: 6g
• Sugar: 17g
• Sodium: 730mg