Argentinian
Carbonada criolla
A homely Argentinian beef stew with zapallo, corn, potato, sweet potato and a gentle sweetness from dried peaches. It is cooked slowly until the broth is rich and the vegetables are tender but still distinct.
Watch it madeEl Pastificio de Nicola · 8:17
Ingredients
- Beef chuck or shoulder, cut into 2 cm cubes300g
- Dried peaches or dried apricots30g
- Warm water, for soaking fruit1/2 cup
- Beef dripping or neutral oil1 1/2 tbsp
- Yellow onion, finely chopped1 small
- Red bell pepper, finely chopped1/2
- Garlic, minced1 clove
- Ripe tomato, grated or finely chopped1 medium
- Sweet paprika1 tsp
- Ground cumin1/4 tsp
- Bay leaf1
- Beef stock or light broth2 1/2 cups
- Zapallo or kabocha squash, peeled and cubed250g
- Potato, peeled and cubed150g
- Sweet potato, peeled and cubed150g
- Corn on the cob, cut into thick rounds1 ear
- Short-grain rice2 tbsp
- Fine saltto taste
- Freshly ground black pepperto taste
- Fresh parsley, chopped1 tbsp
Method
- Soak the dried peaches or apricots in 1/2 cup warm water for 15 minutes, then slice them and keep the soaking liquid.
- Season the beef with salt and pepper.
- Heat the beef dripping or oil in a heavy pot over medium-high heat and brown the beef in batches so it takes on color rather than steams.
- Lower the heat to medium, add the onion and red bell pepper, and cook for 6 to 8 minutes until soft and sweet.
- Stir in the garlic for 30 seconds, then add the tomato, paprika, cumin and bay leaf.
- Return the beef to the pot, pour in the stock and the reserved fruit soaking liquid, and scrape the bottom of the pot well.
- Bring to a gentle simmer, cover partly, and cook for 35 minutes until the beef begins to soften.
- Add the potato, sweet potato, zapallo, sliced dried fruit and rice, then simmer uncovered for 15 minutes.
- Add the corn rounds and continue simmering for 10 to 15 minutes, until the rice is tender, the beef is soft and the stew remains brothy.
- Taste and adjust the salt and pepper, remove the bay leaf, and let the carbonada rest off the heat for 5 minutes.
- Serve in deep bowls with pieces of beef, corn and vegetables in each portion, finished with chopped parsley.
Common questions
Can I substitute the beef chuck with another cut, and will it affect the cooking time?
Yes. Beef shoulder, brisket, or short rib all work well because they become tender with simmering. Leaner cuts like round cook faster but can dry out, so keep the simmer gentle and check tenderness early.
Can I use fresh peaches or another dried fruit instead of dried peaches or apricots?
Dried peaches or apricots give the right sweet-sour depth. In a pinch, use prunes or raisins, but use less because they’re sweeter. Fresh peaches won’t add the same concentrated flavor and may make the stew too watery.
What are the most common mistakes when making carbonada criolla?
The biggest mistakes are overcrowding the pot when browning the beef, boiling the stew hard instead of simmering, and adding the squash and potatoes too early. Also, don’t skip scraping the browned bits from the bottom.
How should I store leftovers, and does this stew freeze well?
Cool completely, then refrigerate in a covered container for up to 4 days. It freezes well for up to 3 months, though the potatoes and squash may soften a bit more after thawing. Reheat gently with a splash of stock.
What should I serve with carbonada criolla?
Serve it hot with crusty bread or white rice if you want a fuller meal. A simple green salad works well on the side. For extra authenticity, serve in bowls with a little chopped parsley or fresh scallions on top.