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This traditional Peruvian Carbonada Criolla is a comforting and complex beef stew that balances savory, sweet, and spicy notes. Tender chunks of beef are braised in a rich tomato-based broth infused with oregano, cumin, and a splash of beer or wine. The dish is uniquely defined by the addition of sweet potatoes, carrots, and dried fruits like apricots and prunes, which add natural sweetness and depth. Served alongside fluffy white rice, this vibrant stew is perfect for family dinners or cold evenings when you crave something warm, aromatic, and deeply satisfying.
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Carbonada Criolla (Beef Stew With Vegetables
Description
This traditional Peruvian Carbonada Criolla is a comforting and complex beef stew that balances savory, sweet, and spicy notes. Tender chunks of beef are braised in a rich tomato-based broth infused with oregano, cumin, and a splash of beer or wine. The dish is uniquely defined by the addition of sweet potatoes, carrots, and dried fruits like apricots and prunes, which add natural sweetness and depth. Served alongside fluffy white rice, this vibrant stew is perfect for family dinners or cold evenings when you crave something warm, aromatic, and deeply satisfying.Ingredients
Directions
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Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the coarsely chopped onion and sauté until translucent and softened, about 5 minutes.
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Stir in the mashed garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
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Add the stewing beef to the pot and sear on all sides until browned, transferring the meat to a plate if the pot becomes too crowded.
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Return the beef to the pot and add peeled and chopped tomatoes, bay leaf, fresh parsley, oregano, and paprika. Stir to combine.
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Season generously with salt and pepper. Add enough water or beef broth to just cover the meat and tomatoes.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to tenderize the beef.
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Add peeled and chopped carrots, dissolved beef bouillon, peeled and chopped sweet potatoes, and peeled white potatoes to the pot.
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Stir in the dried apricots and prunes. Cover and continue simmering for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
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In the last 15 minutes of cooking, stir in kernel corn and frozen green peas. If desired, add drained peach halves for extra sweetness.
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Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot over uncooked rice that has been prepared separately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 912.2kcal
- % Daily Value *
- Total Fat 57.8g89%
- Saturated Fat 13.4g67%
- Cholesterol 140.7mg47%
- Sodium 1248.3mg53%
- Total Carbohydrate 55.8g19%
- Dietary Fiber 3.7g15%
- Sugars 11.1g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
peruvian, beef stew, carbonada, criolla, sweet potato, dried fruit, tomato sauce, oregano, cumin, comfort food, hearty, braised beef, rice, apricots, prunes, traditional, dinner, family meal, slow cooker, savory
