Name: Carbonada Criolla
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 2 lbs Beef chuck roast, cubed; 2 tbsp Vegetable oil; 1 pc Large onion, chopped; 1 pc Red bell pepper, chopped; 3 pc Garlic cloves, minced; 14 oz Diced tomatoes; 4 cups Beef broth; 2 lbs Butternut squash or pumpkin, cubed; 2 pc White potatoes, cubed; 1 pc Sweet potato, cubed; 2 pc Corn on the cob, cut into 1-inch rounds; 1/2 cup Dried peaches or apricots, sliced; 1 tbsp Paprika; 1 tsp Dried oregano; 1/2 tsp Ground cumin

Soups & Stews

Carbonada Criolla

Indulge in the rustic charm of Carbonada Criolla, a staple of Argentine gastronomy that brings together tender beef, vibrant squash, and the surprising sweetness of peaches. This thick, soul-warming stew is traditionally simmered to perfection and can be served inside a roasted pumpkin for a stunning presentation.

Prep

30m

Cook

60m

Serves

Calories

510kcal

Qty	Ingredient
2 lbs 900 g	Beef chuck roast, cubed
2 tbsp 30 ml	Vegetable oil
1 pc 200 g	Large onion, chopped
1 pc 150 g	Red bell pepper, chopped
3 pc 15 g	Garlic cloves, minced
14 oz 400 g	Diced tomatoes
4 cups 950 ml	Beef broth
2 lbs 900 g	Butternut squash or pumpkin, cubed
2 pc 300 g	White potatoes, cubed
1 pc 200 g	Sweet potato, cubed
2 pc 400 g	Corn on the cob, cut into 1-inch rounds
1/2 cup 80 g	Dried peaches or apricots, sliced
1 tbsp 6 g	Paprika
1 tsp 1 g	Dried oregano
1/2 tsp 1 g	Ground cumin

2 Method

Step 1. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until seared on all sides, then remove and set aside.

Step 2. In the same pot, sauté the onion and red bell pepper until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3. Return the beef to the pot. Stir in the diced tomatoes, paprika, oregano, cumin, salt, and pepper. Pour in the beef broth and bring to a boil.

Step 4. Reduce heat to low, cover, and simmer for 30 minutes.

Step 5. Add the cubed squash, potatoes, sweet potato, and dried peaches. Continue to simmer for another 20 minutes.

Step 6. Add the corn rounds and cook for a final 10-15 minutes until all vegetables are tender and the stew has thickened.

Step 7. Serve hot, traditionally inside a hollowed-out roasted pumpkin if desired.

·
For an authentic presentation, hollow out a large pumpkin, rub the inside with butter and sugar, and bake it at 350°F for 30 minutes before pouring the stew inside.
·
Don't skip the dried fruit; the subtle sweetness of the peaches is what defines a true Carbonada.
·
Cut your vegetables into uniform sizes to ensure they cook evenly.
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This stew tastes even better the next day as the flavors have more time to meld.

? FAQ

What is the difference between Carbonada and regular beef stew?

Carbonada Criolla is unique because it includes sweet elements like dried peaches and squash, and it is traditionally finished by simmering or serving inside a pumpkin.

Can I use fresh peaches instead of dried?

Yes, though dried peaches provide a more concentrated flavor and hold their shape better during long simmering.

Is Carbonada Criolla gluten-free?

Yes, this recipe is naturally gluten-free as it uses vegetables to thicken the broth rather than flour.

What kind of pumpkin should I use?

In Argentina, 'Zapallo' is used. In North America, butternut squash or Hubbard squash are the best substitutes for flavor, while a sugar pumpkin is best for the serving vessel.