Zapappy

Name: Carbonada Criolla
Prep time: 35 min
Cook time: 125 min
Total time: 160 min
Cuisine: Argentine
Ingredients: 3 oz, Dried peach halves, cut into ¾-inch (2 cm) pieces.; ⅓ cup, Seedless.; 1 cup, For soaking the dried fruit.; 2 lb, Boneless; trimmed and cut into 1¼-inch (3 cm) pieces.; 4½ tsp, Diamond Crystal kosher salt, divided.; 1 tsp, Freshly ground.; 2 tbsp, For browning the beef.; 2 medium onions (12 oz), Diced.; 1 medium pepper (5 oz), Diced.; 4 cloves (about 0.6 oz), Minced.; 2 tbsp, Use sweet, non-hot paprika.; 1½ tsp, Ground.; 1 tsp, Dried.; 2 tbsp, Cook until slightly darkened.; 1 can (14 oz), No-salt-added.; 3 cups, Unsalted.; 2 bay leaves, Remove before serving.; 2 medium carrots (7 oz), Peeled and cut into ½-inch (1.25 cm) rounds.; 1 lb, Peeled and cut into 1¼-inch (3 cm) pieces.; 12 oz, Orange-fleshed; peeled and cut into 1¼-inch (3 cm) pieces.; 1 lb, Peeled and seeded kabocha or Hubbard squash, cut into 1¼-inch (3 cm) pieces.; 2 medium ears (about 12 oz total), Shucked; cut each ear crosswise into 4 rounds.; 2 tbsp, Flat-leaf parsley, chopped.

Cooking

Ingredients

Dried fruit

3 oz, Dried peach halves, cut into ¾-inch (2 cm) pieces.
⅓ cup, Seedless.
1 cup, For soaking the dried fruit.

Beef and seasoning

2 lb, Boneless; trimmed and cut into 1¼-inch (3 cm) pieces.
4½ tsp, Diamond Crystal kosher salt, divided.
1 tsp, Freshly ground.
2 tbsp, For browning the beef.
2 medium onions (12 oz), Diced.
1 medium pepper (5 oz), Diced.
4 cloves (about 0.6 oz), Minced.
2 tbsp, Use sweet, non-hot paprika.
1½ tsp, Ground.
1 tsp, Dried.
2 tbsp, Cook until slightly darkened.
1 can (14 oz), No-salt-added.
3 cups, Unsalted.
2 bay leaves, Remove before serving.

Vegetables

2 medium carrots (7 oz), Peeled and cut into ½-inch (1.25 cm) rounds.
1 lb, Peeled and cut into 1¼-inch (3 cm) pieces.
12 oz, Orange-fleshed; peeled and cut into 1¼-inch (3 cm) pieces.
1 lb, Peeled and seeded kabocha or Hubbard squash, cut into 1¼-inch (3 cm) pieces.
2 medium ears (about 12 oz total), Shucked; cut each ear crosswise into 4 rounds.

Finish

2 tbsp, Flat-leaf parsley, chopped.

Directions

Soak the fruit and brown the beef

Put the dried peaches and raisins in a {{tool:heatproof-bowl}} and pour the boiling water over them. Cover and soak for 20 minutes. Drain through a {{tool:fine-mesh-strainer}} set over a bowl, reserving both the fruit and all the soaking liquid.
Pat the beef chuck thoroughly dry. Season it evenly with 3 tsp of the kosher salt and all the black pepper.
Heat the beef tallow in a heavy 6- to 7-quart {{tool:dutch-oven}} over medium-high heat until shimmering. Brown the beef in three batches, leaving space between the pieces. Cook each batch for 5–7 minutes, using {{tool:tongs}} to turn the pieces only after the first side develops a deep brown crust. Transfer the browned beef to a plate; reduce the heat if the fond begins to blacken.

Build the stew

Lower the heat to medium. Add the yellow onion, green bell pepper, and ½ tsp of the remaining kosher salt. Cook for 7–9 minutes, stirring with a {{tool:wooden-spoon}} and scraping the bottom of the pot, until the vegetables are softened and the onions are lightly golden.
Add the garlic cloves, sweet paprika, ground cumin, and dried oregano. Stir for 30 seconds, just until fragrant. Add the tomato paste and cook for 2 minutes, stirring continuously, until it darkens slightly and begins to adhere to the pot.
Stir in the crushed tomatoes, reserved fruit-soaking liquid, beef stock, bay leaf, and remaining 1 tsp kosher salt. Return the beef and its accumulated juices to the pot. Bring to a boil, then immediately reduce to a gentle simmer.
Partially cover and cook for 45–60 minutes, stirring occasionally, until the beef is beginning to tenderize but still offers resistance when pierced with a {{tool:fork}}. Maintain a quiet simmer; vigorous boiling will toughen the meat and break down the vegetables added later.

Add the vegetables in stages

Add the carrot and simmer uncovered for 10 minutes.
Add the yukon gold potatoes and simmer for 8 minutes, stirring carefully once or twice.
Add the sweet potatoes, kabocha squash, and fresh corn. Continue simmering for 12–16 minutes. The potatoes and squash should be tender all the way through when pierced with a thin knife but retain clean edges; the corn should be bright and juicy.
Fold in the soaked dried peaches and raisins. Simmer gently for 4–5 minutes, just long enough to heat the fruit and marry its sweetness with the broth. The beef is done when a piece yields easily to a {{tool:fork}} without falling into shreds.

Finish and serve

Remove the bay leaf. If the stew is brothy, simmer it for 3–6 minutes longer; if it is tighter than a loose gravy, add hot water 2 tbsp at a time. Gently press two or three squash pieces against the side of the pot with a {{tool:wooden-spoon}} and stir them into the liquid to give the broth a natural, light body without mashing the remaining vegetables.
Remove from the heat and fold in the parsley. Let stand for 5 minutes so the broth settles and thickens slightly. Use a {{tool:ladle}} to portion the stew into wide {{tool:serving-bowls}}, giving each serving beef, fruit, vegetables, and a piece of corn.