Carbonada (Argentinian Beef and Vegetable Stew)

• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 800 g Beef stew meat
• 400 g Canned chopped tomatoes
• 900 ml Beef stock
• 600 g Butternut squash
• 600 g Yukon Gold potato
• 2 pieces Fresh corn on the cob
• 60 g Raisin
• 15 g Fresh parsley

1. Heat the sunflower oil in a Dutch oven over medium-high heat. Dice the onion, slice the carrots, and finely chop the garlic.
2. Add the onion and carrots with a pinch of salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and sweet paprika and cook for 30 seconds until fragrant.
3. Add the beef and cook for 6 to 8 minutes, turning occasionally, until browned on most sides. If the pan looks dry, add a small splash of beef stock to loosen any browned bits.
4. Stir in the canned chopped tomatoes, then pour in the beef stock. Bring to a gentle simmer, cover, and cook for 45 minutes, adjusting the heat so it bubbles quietly.
5. Meanwhile, peel and cut the butternut squash into bite-sized chunks and cut the potatoes into similar pieces. Cut the kernels from the corn cobs.
6. Add the squash, potatoes, corn and raisins to the pot and return to a gentle simmer. Cover and cook for 25 to 30 minutes, until the beef is tender and the vegetables are soft but not falling apart.
7. Finely chop the parsley and stir most of it through the stew. Taste and adjust seasoning, then ladle into bowls and scatter over the remaining parsley to serve.

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