Argentine Beef Stew (Carbonada Criolla)
Carbonada Criolla Say it: car-boh-NAH-dah cree-OH-yah
Carbonada Criolla is a hearty Argentine stew that combines tender chunks of beef with sweet winter squash, potatoes, sweet potatoes, and corn. Originating in the pampas and popular throughout Patagonia, this comforting one-pot meal is traditionally prepared in autumn and winter. The contrast of savory beef and vegetables with the subtle sweetness of squash and dried fruits makes it special, often finished with a bright sprinkle of fresh parsley. It is a beloved family dish that captures the rustic flavors of the Argentine countryside.
Argentine Beef Stew (Carbonada Criolla)
Carbonada Criolla
Pronounced car-boh-NAH-dah cree-OH-yah
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until deeply golden, about 5-6 minutes per batch. Transfer to a plate.
In the same pot, reduce heat to medium and add the chopped onion, garlic, and both diced bell peppers. Cook, stirring occasionally, until the vegetables are softened and beginning to color, about 8 minutes.
Return the browned beef to the pot along with any accumulated juices. Stir in the oregano, cumin, bay leaf, diced tomatoes with their juice, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes.
Add the cubed winter squash, potatoes, and sweet potatoes. Continue simmering, covered, for another 20-25 minutes until the vegetables are almost tender.
Stir in the corn rounds (or kernels) and raisins (or dried apricots). Cook uncovered for 10-15 more minutes until all vegetables are soft and the broth has thickened slightly to a stew consistency.
Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Ladle into deep bowls and sprinkle generously with chopped fresh parsley before serving.
Regional variants
In some regions of Argentina a splash of white wine is added with the broth, while modern versions may include carrots or replace some of the beef with chorizo for extra flavor.
Cook's notes
- Use a firm winter squash such as butternut, kabocha, or a small pumpkin for the best texture.
- The stew tastes even better the next day after flavors have melded; reheat gently on the stovetop with a splash of broth if needed.
- For a more traditional Patagonian touch, some cooks add a few pieces of peach or apricot during the final simmer.
Serve with
Crusty bread or white rice and a glass of robust Argentine red wine
Make ahead and storage
Can be made up to 2 days ahead and refrigerated; flavors improve. Reheat on the stove, adding a little water if too thick.
