Carbonada criolla is the Argentinian stew that throws convention out the window: beef, pumpkin, corn, sweet potato, and peaches in one pot. Somehow it all works.
Carbonada criolla is one of the most unusual stews in the Argentinian repertoire. The combination of beef with peaches seems strange on paper, but the sweetness of the fruit against the savoury depth of the meat creates a balance you do not find in many cuisines. It is a dish that traces back to colonial-era Argentinian estancia (ranch) kitchens, where ingredients were combined from whatever the season offered.
The dramatic presentation, the whole stew served in a hollowed-out pumpkin, is optional but traditional for special occasions. For weeknight cooking, a regular pot is fine.
This recipe serves 6 to 8 and keeps beautifully for 2 to 3 days.
For special occasions, cut the top off a large pumpkin, scoop out the seeds, fill with the cooked stew, and bake in the pumpkin at 180°C for 20 minutes before serving. The pumpkin flesh flavours the stew and serves as the serving vessel.
Alternatively, serve in individual mini pumpkins.
Ingredients
For the carbonada
- 1 kg beef chuck, cut into 3 cm cubes
- 3 tbsp olive oil
- 2 onions, diced
- 1 red capsicum, diced
- 3 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 400 g pumpkin, peeled and cubed
- 400 g sweet potato, peeled and cubed
- 3 medium potatoes, peeled and cubed
- 2 corn cobs, cut into 3 cm rounds
- 1 can whole peeled tomatoes (400 g)
- 500 ml beef stock
- 4 dried peaches or apricots, halved
- 2 fresh peaches, peeled and cubed (or 1 tin peaches, drained)
- Salt and pepper to taste
- Fresh parsley, chopped, to finish
Method
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Brown the beef.
Pat the beef cubes dry. Season with salt and pepper. Heat olive oil in a large heavy pot over high heat. Brown the beef in batches, about 3 minutes per batch, transferring to a plate as you go. Do not overcrowd.
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Build the base.
Reduce heat to medium. Add onions and capsicum to the pot, cook for 10 minutes until softened. Add garlic, paprika, cumin, and oregano. Cook for 1 minute.
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Combine and simmer.
Return the beef to the pot. Add the canned tomatoes (breaking up with a spoon), stock, and dried peaches. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 45 minutes.
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Add vegetables.
Add the pumpkin, sweet potato, potatoes, and corn cobs. Stir gently. Simmer for another 30 minutes until the vegetables are tender but not falling apart.
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Add fresh peaches.
Add the fresh or tinned peach pieces and simmer for a final 5 to 10 minutes. Do not overcook. You want them soft but still whole.
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Finish and serve.
Season to taste with salt and pepper. If the sauce is too thin, remove the lid and simmer 5 minutes longer. Ladle into bowls, scatter with fresh parsley.
Chef's notes.
The peaches are the trick. It is unusual to Western palates but is what makes this dish distinctly Argentinian. Tinned peaches in juice (drained) work when fresh are out of season.
Corn on the cob adds flavour. The cobs release sweet liquid as they cook. Cut them into pieces 3 cm thick so they fit in the bowls.
Do not over-reduce. Carbonada is brothy, not thick. You should be able to ladle it into bowls.
Better the next day. Like all stews, carbonada improves with a rest. Cook the day before if you can.
Frequently asked questions
Is carbonada supposed to be sweet?
Slightly. The peaches and sweet potato add sweetness, but it is balanced by the savoury meat and onions. The result is warming rather than dessert-like.
Can I use apricots instead of peaches?
Yes. Apricots have a similar sweet-tart profile. Other traditional Argentinian versions use quince or pears, depending on what is in season.
Do I really need to serve it in a pumpkin?
No. The pumpkin presentation (carbonada en zapallo) is for special occasions. Everyday carbonada is served in regular bowls. The stew is the same either way.
Is this a winter or summer dish?
Winter in Argentina. The sweet potato and pumpkin are winter vegetables there. In Australia, autumn and winter are the natural seasons to cook carbonada.
Empanadas, another pot of Sunday.
For when the stew is too ambitious, our empanadas deliver the same comfort in 22 minutes. Five flavours, across Sydney.