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Carbonnade Argentine

Carbonnade Argentine
Preparation time:
20 min
Cooking time:
40 min
For 4 people
Latin america
Carbonnade Argentine


3 onions
A garlic clove
1 red pepper
1 peach
2 peeled tomatoes
3 teaspoons of oil
400 g beef meat
2 carrots
200 g potatoes
1 ear of corn
200 g squash
2 or 3 cups of broth
Salt and pepper
Chili pepper and oregano


Peel and chop the onions and garlic. Seed the pepper and cut them into small cubes.
Cut the meat into pieces.
Sauté the onions, garlic and peppers in a frying pan with oil for a few minutes and then add the meat pieces. Allow to brown for a few minutes.
Wash, peel and cut the tomatoes and add them to the pan with the herbs, salt and pepper.
Pour in the broth and simmer for 20 minutes.
Wash and peel carrots, potatoes and squash.
Add the sliced carrots and cook for 5 minutes.
Cut the potatoes and squash into cubes.
Add the cubes and corn to the pan.
Peel the peaches and cut them into quarters. Cook for another 5 minutes before serving.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
379.6 Kcal 27.6 g 13.6 g 9.6 g 3.6 g 0.2 g 7.7 g 659.5 g

The nutritionist's advice:

This recipe originates from Flemish carbonade. Arrived during the colonization, it was adapted to Argentine fashion.