ArgentinaMain course
Carbonada Criolla
Carbonada Criolla is a hearty Argentine beef stew that combines tender beef with a mix of root vegetables like onion, carrots, potatoes, and pumpkin. What makes it distinct is the addition of dried apricots, which lend a subtle sweetness that balances the savory notes. The beef is browned first, then everything simmers slowly until the meat is fork-tender. It's traditionally served hot, often with crusty bread to soak up the rich broth.
37 minServes 4
Method
4 steps · 37 min total
- 01
Brown the Beef
In a large pot, brown the 500g beef cubes in batches. This ensures a good sear, which adds depth to the stew. Once browned, remove the beef and set it aside. - 02
Sauté Vegetables
In the same pot, cook the chopped onion until it turns translucent. Then, add the chopped carrots, chopped potatoes, and small pumpkin, continuing to cook for a few minutes to soften them slightly.
