Carbonada Criolla
Carbonada Criolla
A hearty Argentine stew of beef, corn, squash, potatoes, and dried fruits — traditionally served in a hollowed-out pumpkin. A warming dish from the interior provinces that's perfect for winter.
Carbonada Criolla (Carbonada Criolla)
A hearty Argentine stew of beef, corn, squash, potatoes, and dried fruits — traditionally served in a hollowed-out pumpkin. A warming dish from the interior provinces that's perfect for winter.
Main
- 600g (1.3 lbs) beef chuck, cut into 2cm cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 ripe tomatoes, diced
- 2 medium potatoes, peeled and cubed
- 1 sweet potato, peeled and cubed
- 300g butternut squash, cubed
- 2 ears corn, cut into rounds
- 1/2 cup dried peaches or apricots, halved
- 1 cup beef broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Wine Pairing
Malbec from Mendoza or Cabernet Sauvignon from San Juan
- •Restaurants in the Northwest provinces (Salta, Tucumán)
- •Traditional bodegones in Buenos Aires during winter
- •Homemade — this is primarily a home-cooking tradition
- 1
Heat oil in a large, heavy-bottomed pot over medium-high heat.
- 2
Season beef cubes with salt, pepper, and cumin. Brown in batches, setting aside.
- 3
In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute.
- 4
Add tomatoes and cook until they break down, about 5 minutes.
- 5
Return beef to the pot. Add paprika and oregano, stir to combine.
- 6
Pour in beef broth and bring to a simmer.
- 7
Add potatoes, sweet potato, and squash. Cover and simmer 30 minutes.
- 8
Add corn rounds and dried fruit. Continue simmering uncovered for 30-40 minutes.
- 9
The stew is ready when the beef is tender and the vegetables have partially broken down to thicken the broth.
- 10
Season to taste with salt and pepper. Garnish with fresh parsley.
- 11
For presentation, serve inside a hollowed-out roasted pumpkin if desired.
- ✦
The dried fruit is not optional — the sweet-savory contrast is what defines carbonada.
- ✦
Don't cut the vegetables too small — they should hold their shape and provide texture.
- ✦
If you can find a large zapallo (Argentine pumpkin), hollow it out, roast at 180°C for 30 minutes, then pour the stew inside to serve.
- ✦
This stew is better the next day — make it ahead for dinner parties.
- ✦
You can substitute fresh peaches (in season) for dried — add them in the last 15 minutes.
Carbonada is a criollo dish that dates back to colonial Argentina, blending Indigenous and Spanish cooking traditions. The combination of savory meat with sweet fruits (peaches, dried apricots) reflects the Moorish influence that came through Spain. It's traditionally served in a hollowed-out zapallo (pumpkin), which acts as both cooking vessel and serving bowl. The pumpkin flesh is scooped out and eaten with the stew.
Refrigerate for up to 3 days. The flavor improves the next day. Freeze for up to 2 months.