Carbonada (Uruguayan Beef and Pumpkin Stew)
In short: A slow-simmered beef stew of potato, sweet potato, pumpkin, corn and dried peaches or apricots in a tomato and pepper broth. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 5 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 525 kcal
Carbonada is a slow-simmered Uruguayan beef stew that plays savory against sweet: tender beef, potatoes, sweet potato, pumpkin and corn on the cob cooked in a tomato and pepper broth, with dried peaches or apricots melting in toward the end. It is cold-weather food, made in a big pot on weekends and often better the next day. Serve it in deep bowls with crusty bread for mopping.
Instructions
- Season the beef with the salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in two batches for about 6 minutes each. Set it aside.
- In the same pot, cook the onions and bell pepper for 8 minutes until soft. Stir in the garlic, paprika and oregano for 1 minute, then the tomato paste for 2 minutes.
- Add the crushed tomatoes, stock and bay leaves, and return the beef to the pot. Bring to a boil, cover and simmer gently for 1 hour.
- Add the potatoes and sweet potato and simmer for 15 minutes.
- Add the pumpkin, corn and dried fruit and simmer for 20 to 25 minutes, until all the vegetables are tender and the beef is very tender.
- Mash a few pieces of pumpkin against the side of the pot to thicken the stew. Remove the bay leaves and adjust the salt.
- Sprinkle with parsley and serve in deep bowls.
Tips
- If you prefer a fully savory stew, leave out the dried fruit. The touch of sweetness is what makes it carbonada, though.
- Chuck or shin give the most flavor. Trim only the large pieces of fat.
Questions and answers
Why is there dried fruit in carbonada?
Dried peaches or apricots add a gentle sweetness that balances the savory beef and tomato. It is the signature touch of the dish.
Can I make carbonada ahead of time?
Yes. It keeps for 4 days in the fridge and the flavor deepens. You can freeze it for 2 months, though the potatoes soften.
Can I cook carbonada in a slow cooker?
Yes. Brown the beef and onions first, then cook everything on low for 7 to 8 hours, adding the corn and dried fruit for the last 2 hours.
How long does it take to make Carbonada (Uruguayan Beef and Pumpkin Stew)?
About 2 h 35 min in total: 30 min of preparation and 2 h 5 min of cooking.
How many calories are in Carbonada (Uruguayan Beef and Pumpkin Stew)?
About 525 kcal per serving, with 31 g of protein, 60 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 525 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 20 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
