Dish

Carne al desarreglo

Dominican meat stew

Carne al desarreglo is a comforting and filling stew that is perfect for cold winter days. The beef provides protein and iron, while the vegetables add vitamins and fiber. The stew is typically served with crusty bread and a glass of red wine. It is a popular dish in the Basque Country and is often served at family gatherings and celebrations.

Cuisine of the Americas› Caribbean cuisine› Dominican Republic cuisine

Stew

Origins and history

Carne al desarreglo has been a staple dish in the Basque Country for centuries. It is believed to have originated as a peasant dish, made with ingredients that were readily available. Over time, the recipe has evolved and become a beloved regional specialty. Today, Carne al desarreglo is enjoyed by locals and visitors alike.

Dietary considerations

Gluten-free, dairy-free

Variations

Carne al desarreglo can be made with different types of beef, such as chuck roast or stew meat. Some recipes also call for the addition of chorizo or paprika. Vegetarian versions of Carne al desarreglo can be made by omitting the beef and using vegetable broth instead of beef broth.

Presentation and garnishing

Carne al desarreglo is typically served in a bowl, garnished with a sprinkle of chopped parsley. The bread is usually served on the side, either sliced or torn into chunks. Rice is another popular side dish that pairs well with Carne al desarreglo.

Tips & Tricks

To save time, you can use pre-cut stew meat instead of cutting the beef yourself. You can also make a large batch of Carne al desarreglo and freeze it for later. The stew will keep in the freezer for up to three months.