Carbonada criolla
Carbonada criolla, from above
Non vegArgentina

Carbonada criolla

Beef stewed with pumpkin, corn, sweet potato and peaches. Fruity, hearty and very Argentine.

120 minTime
43 gProtein each
mildSpice
Stew in a pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayBeef, vegetables and peaches in tomato broth.
The original
497kcalsame
43 gproteinsame
6 gfibresame
120minutessame

Carbonada criolla.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef800 g, in cubes
Cooking oil (vegetable oil)2 tbsp
Onion1 large
Capsicum (green capsicum, green bell pepper)1
Garlic4 cloves
Tomato3
Beef stock (beef broth)800 ml
Paprika1 tsp
Dried oregano½ tsp
Bay leaf (indian bay leaf)1
Potato2
Sweet potato1 large
Pumpkin400 g
Sweet corn kernels (corn kernels)2 cobs, in rounds
Peaches2 peaches or canned halves
Saltto taste

Method

4 steps
  1. 1Brown the beef in the oil in batches.
  2. 2Add onion, capsicum and garlic, then tomato, stock, paprika, oregano and bay. Simmer covered 1 hour.
  3. 3Add potato, sweet potato, pumpkin and corn. Simmer 25 minutes.
  4. 4Add the peaches for the last 5 minutes.
Serve it like this

Ladle into a hollowed roasted pumpkin or deep bowls, with crusty bread alongside.

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Make it a meal

What goes with Carbonada criolla: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Locro argentino240 min
On the side Avial35 min
On the side Bengali aloo dum40 min
A little snack Empanadas argentinas100 min
A little snack Provoleta15 min
Something sweet Alfajores de maicena75 min
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