In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin.
Today, I had no time to fiddle with a pumpkin, and they’re out of season. So Ye Olde Crock Pot it was. Also, instead of braising the meat in beer, I used some left-over white wine and one can (gasp, I didn’t make it myself) of beef broth, the low sodium variety.
When done, it’s excellent served over brown rice, polenta or potatoes.
- Yield: 4-6 servings
- Difficulty: Easy
- Total: See below, it’s crock pot cooking.
- Active: 10-15 minutes
- One, 2.5 pound eye of round roast
- 1 large onion, cut in eighths
- 5 fresh tomatoes, quartered
- 1 bay leaf
- 5-6 whole peppercorns
- 2 whole cloves
- Fresh oregano leaves, about 3 T
- 1 can beef broth
- 1 cup of white wine (whatever you have on-hand)
- Couple swirls of olive oil for the bottom of Ye Olde Crock Pot
- Put the olive oil in the bottom of the crock pot. Turn on the crock pot. Add the meat, onion, spices, wine, broth and tomatoes—-and walk away until it’s done. I usually cook on high for 2 hours (if I’m home) and the lower it for another 3 hours. Or cook on low for 6-8 hours.