forkue
Carbonada Criolla

Argentinian · Dinner · Easy

Carbonada Criolla

Total
2 hr 30 min
Prep
25 min
Serves
6
Calories
395
Jump to recipe

Slow-simmered beef, pumpkin and potatoes share a rich broth with dried apricots, whose gentle sweetness balances the savory stew.

Sweet and savory meet in Carbonada Criolla as pumpkin and dried fruit soften into the beef broth. Browning the meat first gives the stew a deeper base without needing a long list of seasonings.

Use beef chuck and cut it into even pieces. Give the meat a head start before adding the vegetables so the beef becomes tender while the potatoes and pumpkin still hold their shape.

HeartySavorySweetOne PotComfort FoodDairy-freeNut-freeEgg-free

Method

  1. Pat the beef chuck dry and season with the salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat and brown the beef in two batches for per batch. Transfer to a plate.

  2. Lower the heat to medium and cook the onion for until softened. Pour in the beef broth and scrape the browned bits from the bottom.

  3. Return the beef and its juices to the pot. Bring to a simmer, cover and cook over low heat for , stirring occasionally, until the meat begins to yield to a fork.

  4. Add the carrots, potatoes, pumpkin and dried apricots. Cover loosely and simmer for until the vegetables are tender and the beef pulls apart easily, well beyond 145°F. Let stand for before ladling into bowls.

Forkue tips

  • Butternut squash can replace the pumpkin in the same weight. Keep the cubes about 1 inch wide so they do not disappear into the broth.

Storing and reheating

Refrigerate for up to 3 days or freeze for 2 months. Reheat gently in a covered pot with a splash of water, stirring carefully to keep the vegetables intact.

Kitchen gear

Dutch ovenTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

395Calories
27gProtein
35gCarbs
16gFat

Carbonada Criolla: FAQ

Can I use a lean steak cut?

Chuck is better for this long simmer. Lean steak can become dry before the broth and vegetables develop the same rounded flavor.

Is the stew supposed to taste sweet?

It should have a gentle fruit sweetness, balanced by beef and pepper. Unsweetened dried apricots keep that balance more restrained.

How do I store and reheat Carbonada Criolla?

Refrigerate for up to 3 days or freeze for 2 months. Reheat gently in a covered pot with a splash of water, stirring carefully to keep the vegetables intact.

How long does Carbonada Criolla take?

About 2 hr 30 min in total: 25 min prep and 2 hr 5 min cooking.

What do I need to make Carbonada Criolla?

The key ingredients are beef chuck, onion, carrots, potatoes, pumpkin and dried apricots, plus pantry basics.

Any tips for Carbonada Criolla?

Butternut squash can replace the pumpkin in the same weight. Keep the cubes about 1 inch wide so they do not disappear into the broth.

Cook this next

More beefMore carrotsMore potatoesMore pumpkin