Carrero stew, the cashew of the village Chaco - Gastronomy - Ser Argentino Skip to main content

Carrero stew, the popular stew of the Chaco village

Gastronomy is the first credential of presentation of many cultures. Carrero stew is a culinary and historical proposal.
Gastronomy
propuesta culinaria e histórica
| 27 March, 2020 |

Chaco is a province that speaks through its nature, its native and Creole culture, but also through food. Carrero stew is a typical dish of culinary art Chaco. The name of the dish has an ancient origin, for its preparation the old black three-legged pots were used. They were made of iron and, to move them, they hung them on the back of the wagons and the movement made them sound.

This colonial custom today follows current, not necessarily with an iron pot, but yes in the preparation. To enjoy a carrero stew, the following ingredients are needed.

Ingredients

  • 500 g roos beef
  • 400 g of stews noodles, also known as “coditos”
  • 2 onions
  • 1 green onion or chives
  • 1 red morron
  • 2 corn or corn grains
  • 1 carrot
  • 3 potatoes
  • 300 g zapallo or auyama
  • 4 tablespoons tomato sauce
  • Vegetable broth
  • 1 tablespoon ground paprika
  • Oil, oregano and salt to taste
  • Bay leaf

Preparation of the carrero stew

  1. Heat oil in the pot, add the meat cut into pieces and brown it well.
  2. Fry the onions until almost transparent. Chop and add the green onion and julienne morron, that is, cut like sticks. Add the golden meat and carrots cut into slices. Tomato sauce and vegetable broth are added. It is cooked on low heat for 30 minutes, it should always be stired with wooden spoon.
  3. Then you can add the potatoes, the zapallo or auyama and the choclo. If the pot seems to be very dry, add more broth. Cook over low heat for 10 more minutes. Finally add the coditos noodles and salt to taste.
  4. The carrero stew is almost finished, it remains only to add ground paprika, bay leaves and oregano. Once the noodles are cooked, it is served and enjoyed.

The traditional Chaco culture would recommend making the carrero stew in iron pots and serving it in clay dishes. This does not influence the direct taste of the dish, but can enrich the preparation experience.

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