Beef carbonada with pumpkin, potato and rice
Total time2 h 35 min Preparation and possible waiting 35 min · Cooking 2 h How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 2 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 35 min Preparation and possible waiting 35 min · Cooking 2 h How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 2 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 9 tags
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Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Cut the veal shoulder into two-centimetre cubes and season with some salt and black pepper. Brown in batches in a large saucepan with 60 ml oil for about ten minutes. Remove with its juices.
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Peel and chop onion and carrots. Trim green pepper and celery and dice. Cook in the same saucepan with the other 45 ml oil for ten to 15 minutes.
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Return the beef and its juices and add oregano, paprika and bay leaves. Cover with hot water and simmer covered for 60 to 75 minutes until the meat is almost tender.
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Peel potatoes and cut into bite-sized pieces. Add with peas and rice and simmer for 18 to 20 minutes, stirring gently. Keep enough liquid by adding hot water.
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Cut pumpkin into one-centimetre cubes and add during the last ten minutes of that cooking time. Check rice, potato, pumpkin and meat are tender.
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Remove bay leaves. Taste for salt and serve four portions with chopped parsley.
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