Carcamusa with a Twist

Ingredients

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the pork and beef cubes to the pot, and brown them on all sides.
3. 3.
   Stir in the bell peppers, carrots, and potatoes, and cook for a few minutes until slightly softened.
4. 4.
   Add the diced tomatoes, tomato paste, paprika, cumin, dried oregano, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed. Serve the Carcamusa hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork and beef — For the most tender meat, choose cuts that are suitable for slow cooking, such as shoulder or chuck. Trim any excess fat before cubing.
• Bell peppers — Use a mix of red, yellow, and green bell peppers for a vibrant and colorful stew.
• Potatoes — Opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during the long cooking process.
• Dried oregano — Crush the dried oregano between your palms before adding it to the stew to release its aromatic oils.
• Fresh parsley — Chop the parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the cubed meat in a mixture of olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Carcamusa with crusty bread or over a bed of fluffy white rice to soak up the delicious sauce.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the vegetables according to your preference. Zucchini, peas, or green beans can be great additions.

Serving advice

Serve the Carcamusa in deep bowls, allowing the rich sauce to mingle with the tender meat and vegetables. Garnish with fresh parsley for a pop of color and freshness. Accompany the stew with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To present the Carcamusa beautifully, ladle the stew into individual bowls, making sure to distribute the meat and vegetables evenly. Drizzle a little olive oil on top and sprinkle with fresh parsley. Serve with a side of warm bread or rice for a visually appealing and satisfying presentation.