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Argentine Beef Stew - Carbonada Criolla

What's the big idea?

A rich, warming stew made with two of Argentina's best exports - beef and red wine.
As the stew contains potatoes and sweet potatoes, all you need to serve in addition to the stew is a selection of green vegetables.

Shopping List

Here's the list of what you need:

  • 3 tablespoons olive oil
  • 2lb lean beef cut into 1 inch cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 medium tomatoes, peeled and chopped
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 tablespoon tomato purée
  • Salt & freshly ground black pepper to taste
  • 200ml beef stock
  • 200ml dry red wine
  • 1lb potatoes, peeled and sliced
  • 1lb sweet potatoes, peeled and sliced
  • 1lb pumpkin or similar squash, peeled and sliced
  • 12 dried apricots, halved

What To Do

  • Heat the oil in large, heavy casserole
  • Fry the onion and garlic until golden. Add the beef and fry until browned
  • Add the tomatoes and cook for a further 5 minutes
  • Add the oregano, bay leaf, sugar, tomato purée, salt, pepper, stock and wine
  • Bring to the boil, then reduce the heat, cover and simmer for 1½ hours, stirring occasionally
  • Add the potatoes, sweet potatoes and more stock and wine if necessary. Simmer for a further ten minutes
  • Add the squash and apricots, and more seasoning if needed. Simmer for a final 10 minutes

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