Carbonada Criolla (Beef and Pumpkin Stew Served in a Squash)
Local name: Carbonada criolla
In short: Slow-cooked beef with potato, sweet potato, corn, tomato and dried fruit, often served in a roasted pumpkin shell. Sweet, savory and filling. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Carbonada criolla is a rustic Argentine stew in which beef, potatoes, sweet potatoes, corn and pumpkin simmer with tomato and a handful of fruit, usually dried apricots or fresh peaches. The fruit sounds odd, but it adds a gentle sweetness that balances the savory beef. In many homes and restaurants it is served inside a hollowed-out, roasted pumpkin, which makes a dramatic centerpiece. It is a winter meal that tastes even better the next day.
Instructions
- Pat the beef dry and season with the salt. Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches, 4 to 5 minutes per batch. Move it to a plate.
- Lower the heat to medium. Cook the onions and bell pepper in the same pot for 8 minutes until soft, then add the garlic for 1 minute.
- Stir in the tomato paste, paprika and oregano and cook for 1 minute. Add the tomatoes, stock, bay leaf and the browned beef.
- Bring to a simmer, cover and cook over low heat for 1 hour.
- Add the potatoes, sweet potatoes, pumpkin and corn. Cover and cook for 30 minutes more, until the vegetables are tender.
- Stir in the dried apricots and cook for 15 minutes. Taste and adjust the salt. The stew should be thick and the beef very tender.
- For the pumpkin shell, heat the oven to 190°C (375°F). Brush the cut pumpkin inside and out with oil and roast on a baking sheet for 30 to 40 minutes until the flesh is just tender.
- Ladle the stew into the roasted pumpkin, or into bowls, and serve hot.
Tips
- Peaches, dried apricots and even raisins are all traditional. Add fresh peaches near the end so they hold their shape.
- No small pumpkin? Serve the stew in warm bowls. You will lose the show but not the flavor.
Questions and answers
Is fruit really traditional in carbonada?
Yes. Peaches or dried apricots are classic additions and give the stew its slight sweetness. Some cooks also add raisins or a splash of wine.
Can I make carbonada ahead of time?
Yes. It keeps for 3 days in the fridge and the flavor improves. Reheat it gently and add a little stock if it has thickened.
Can I freeze carbonada?
Yes, for up to 2 months, though the potatoes and pumpkin will be softer after thawing. Reheat slowly on the stove.
How long does it take to make Carbonada Criolla (Beef and Pumpkin Stew Served in a Squash)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Carbonada Criolla (Beef and Pumpkin Stew Served in a Squash)?
About 520 kcal per serving, with 34 g of protein, 55 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 16 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
