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Carbonada Criolla
A hearty and festive Argentine beef stew, traditionally served inside a hollowed-out pumpkin. It features a delightful balance of sweet and savory flavors with tender beef, root vegetables, corn, and fruit.
ð§ ææ
- 600 g Beef chuck or stewing beef
- 1 large (about 2-2.5 kg / 4.5-5.5 lbs) Large pumpkin
- 2 ears Yellow corn on the cob
- 4 Ripe but firm peaches
- 1 medium Sweet potato
- 1 large Onion
- 3 cloves Garlic
- 750 ml Beef broth
- 400 g Canned diced tomatoes
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- 50 g Optional: Raisins
- 100 g Optional: Green peas
ðšâð³ äœãæ¹
- 1
Prepare the pumpkin: Preheat oven to 190°C (375°F). Cut off the top third of the pumpkin and set aside as a lid. Scoop out the seeds and fibrous material from the inside of the pumpkin and the lid. Lightly brush the inside of the pumpkin and lid with a little olive oil and season with salt and pepper. Place the hollowed pumpkin and its lid on a baking sheet. Bake for 45-60 minutes, or until the pumpkin flesh is tender when pierced with a fork but still holds its shape. Remove from oven and set aside.
â±ïž 1 hour 15 minutes (including baking) - 2
Sear the beef: While the pumpkin bakes, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pot, until deeply golden brown on all sides. Remove the browned beef and set aside.
â±ïž 15 minutes - 3
Sauté aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8 minutes - 4
Simmer the stew: Return the browned beef to the pot. Add the beef broth, diced tomatoes (with their juice), and the bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
â±ïž 2 hours - 5
Add vegetables and fruit: Stir in the cubed sweet potato. Continue to simmer, covered, for another 20-25 minutes, or until the sweet potato is tender. Add the corn kernels and peach chunks to the pot. If using raisins, add them now. Stir gently and cook for a final 10-15 minutes, uncovered, allowing the sauce to thicken slightly and the flavors to meld. If using green peas, add them in the last 10 minutes of this step. Remove the bay leaf.
â±ïž 45 minutes - 6
Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Ladle the hot Carbonada stew into the pre-baked pumpkin. Place the pumpkin lid back on top. Serve immediately, allowing guests to scoop the stew along with the tender pumpkin flesh.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âThe pumpkin itself becomes part of the dish and is edible once cooked. Scoop out the tender flesh along with the stew.
- âThis dish offers a unique and delicious combination of sweet (from the peaches and pumpkin) and savory (from the beef and vegetables).
- âServing the Carbonada in the pumpkin makes for a visually stunning and festive presentation, perfect for special occasions.
- âEnsure the peaches are ripe but still firm to prevent them from turning to mush during cooking.
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- For a less traditional presentation, the stew can be served in individual bowls without the pumpkin shell.
- Incorporate dried fruits like prunes or apricots along with or instead of raisins for a different sweet profile.
- Add other root vegetables like carrots or parsnips along with the sweet potato.