| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 19g | 6g | 45g |
| sugars | fibre | protein | salt |
| 10g | 7g | 30g | 1.35g |
Why I Love Argentine Carbonada
I have a particular fondness for this Argentine recipe known as Carbonada. As an expert in hearty, home-cooked meals, this time-tested dish is a delightful foray into the warm and inviting cuisine of South America.
Adventure Into Argentine Cuisine
Even though my palate is typically reserved for game meats and trout, the Carbonada offers an exciting diversion that meshes well with my passion for robust, satisfying meals. Much like Argentine chef Francis Mallmann, who has heavily influenced my culinary choices, I always seek to introduce intriguing flavors to my repertoire.
Deliciously Different Combinations
One amazing aspect of the Carbonada recipe is the unique mix of savory and sweet. Here, beef is teamed up with carrots, potatoes, corn, and even peaches and raisins. If you’re accustomed to chili or beef stew, this Argentinian dish may not seem too far off. But the delight is in the details – the addition of unexpected fruits infuses this recipe with a charm of its own.
For an elevated dining experience, you may want to serve Carbonada with a side of fresh Quinoa Salad, national dish of Peru, or a traditional Argentinian Empanada to complete the South American theme.
Bringing the Mountains to the Table
This dish is reminiscent of my beloved Rocky Mountains in a different way. While the ingredients may be different from my usual mountain fare, it’s the same comforting, hearty sensation that you’ll find. Whether you’re sharing the meal with loved ones during a chilly evening or serving it up after a day of hiking – just like my partner Gordon and I often do – you’ll find this Carbonada an absolute delight.
What You’ll Need
- 3 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2 ripe tomatoes, peeled and chopped
- 2 teaspoons paprika
- 1/4 teaspoon chili pepper
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 large potatoes, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 ears fresh corn, cut into 6 pieces
- 1/4 cup long-grain white rice
- 1 14.5-ounce can beef broth
- 1 1/2 cups dry white wine
- Salt and pepper to taste
- 1/4 cup raisins
- 1/4 cup canned peach slices
- 6 medium pumpkin or squash (for serving, optional)
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
Step Two
In the same pot, add the onions and garlic and cook until they become translucent. Add the red bell pepper, tomatoes, paprika, and chili pepper. Stir well and cook for another 5 minutes.
Step Three
Return the beef to the pot and add in the carrots, potatoes, sweet potatoes, and corn. Stir everything together, then add the rice, beef broth, and white wine.
Step Four
Season the stew with salt and pepper, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the meat is tender.
Step Five
Add the raisins and peach slices to the stew, then stir to combine. Continue simmering the stew for another 30 minutes, or until it has thickened to your liking.
Step Six
If you’re serving the carbonada in pumpkins or squash, preheat your oven to 375 degrees F (190 degrees C). Cut the tops off the pumpkins or squash and scoop out the insides, then place them on a baking sheet. Bake for about 20 minutes, or until they’re tender.
Step Seven
Ladle the stew into the prepared pumpkins or squash, then serve hot. Enjoy your delicious carbonada.
