Carbonada Criolla

Listener 29/10/2005

Lois Daish

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Serves 6

800 g	Beef rump steaks, or blade (lean)
2 tbsp	Sunflower oil
1 tbsp	Paprika
1	Onion
1	Red capsicum
1	Green chilli, or red
1	Waxy potatoes
1	Golden kumara
2	Carrots
1 to taste	Salt & freshly ground pepper
1	Bouquet garni, (thyme, parsley and oregano)
1 Ltr	Beef stock, or water
150 g	White beans, cooked or canned
1	Sweetcorn, (kernals) or 100g canned or frozen
2 cloves	Garlic cloves

Trim fat and sinew from the beef and cut into medium-sized cubes. Heat the oil in a large heavy pot and add the beef. Once it starts to brown, sprinkle with the paprika and continue to fry until the meat is evenly browned.
While the meat is browning, peel and dice the onion and prepare the capsicum by cutting out the stem, seeds and white membranes, and cutting into squares.
Seed and chop the chilli. Peel and chop the garlic. Add all these and the onion, capsicum, chilli and garlic to the browned meat, lower the heat and continue to cook until the onion and capsicum are soft. Peel and dice the potato, kumara and carrots. Add these to the pot. Season with salt and pepper and tuck in the bouquet garni.
Add enough stock or water to cover the meat and vegetables. Bring to the boil and then reduce to a very gentle simmer. Cover the pot and cook until the meat and vegetables are tender. The time will depend on the cut of meat used, but should be 45-60 minutes. Check from time to time and add a little more stock or water if needed. Add the cooked and drained white beans and corn kernels. Simmer for another 5 minutes before serving