Carbonada criolla is one of Argentina’s most beloved stews, traditionally served on national holidays like May 25th. It’s packed with tender beef and seasonal vegetables, and it has one unforgettable twist: peaches, which add a gentle sweetness to the rich broth. Perfect for cold days, and it feeds the whole family.
- Servings: 6
- Prep time: 25 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 55 minutes
Ingredients
- 1 3/4 lb (800 g) beef chuck, cut into 1 1/4-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups (1 liter) hot beef broth
- 2 medium potatoes, cubed
- 2 medium sweet potatoes, cubed
- 14 oz (400 g) butternut squash, cubed
- 2 ears of corn, cut into 1-inch rounds
- 2 fresh peaches or 4 canned peach halves, drained and diced
- Salt, pepper and chopped parsley
Instructions
- Brown the beef. Heat the oil in a large pot over high heat. Brown the beef in batches, without crowding, until seared on all sides. Set aside.
- Cook the aromatics. In the same pot over medium heat, cook the onion and bell pepper 8 minutes until soft. Add the garlic and cook 1 minute.
- Add tomatoes and beef. Stir in the tomatoes, paprika, oregano and bay leaf. Return the beef, cover with the broth, season with salt and pepper, and simmer covered on low heat for 45 minutes.
- Add the potatoes. Add the potatoes and sweet potatoes and cook 15 minutes.
- Add squash and corn. Add the squash and corn and cook 15 minutes more, until everything is tender. Add a splash of broth if it gets too thick.
- Finish with peaches. Stir in the peaches during the last 5 minutes so they warm through without falling apart. Adjust the salt.
- Serve. Remove the bay leaf and serve hot with parsley on top.
Tips
- Classic presentation: serve it inside a whole roasted pumpkin for a stunning centerpiece.
- Not a fan of sweet and savory? Skip the peaches, though they’re the signature of this dish.
- Even better the next day: like any stew, it gains flavor overnight in the fridge.
Leer esta receta en español: Carbonada Criolla
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