Carbonada Criolla

Ingredients

Quantities are for one portion.

• 1 smallbread roll
• 80 gsweet corn kernels, drained
• 100 gcanned sliced peaches, drained
• 15 mlolive oil
• 200 mlbeef stock
• salt and pepper to taste
• 1onion, diced
• 100 gsweet potato, peeled and diced
• 200 gbeef stewing cuts, diced
• 1tomato, diced
• 1 tspsweet paprika

Method

1. Heat the olive oil in a pot and sear the diced beef until browned all over.
2. Add the onion and cook until softened. Stir in the paprika for a brief moment.
3. Add the fresh tomato, sweet potato, and beef stock to the pot. Bring the liquid to a boil.
4. Lower the heat, cover, and gently simmer until the beef and sweet potato are perfectly tender.
5. Stir the corn and the sliced peaches into the stew. Cook for a few more minutes until everything is warmed through.
6. Adjust the seasoning with salt and pepper, and serve hot with the bread roll on the side for soaking up the broth.