Carbonada Criolla
Beef, pumpkin and melting apricots in one golden gaucho stew — hearty with a honeyed soul.
- Total
- 35 min
- Serves
- 4
Argentina's harvest stew: beef simmered with potatoes, carrots and pumpkin until everything turns tender and golden, with dried apricots melting in to lend an unexpected honeyed note. The sweet-savory interplay is the signature — hearty gaucho food with a soft heart. Traditionally served, spectacularly, in the pumpkin itself.
Ingredients
- 500g Beef
- 1 chopped Onion
- 2 chopped Carrots
- 2 chopped Potatoes
- 1 small Pumpkin
- 100g Dried Apricots
- 2 Litres Beef Stock
- To taste Salt
- To taste Pepper
Instructions
- Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.
- Sauté Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.
- Simmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender.
- Serve: Enjoy hot, with a crusty piece of bread.
- Pro Tips:
- Brown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor.
- Adding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.
Nutrition (per serving)
- Calories
- 450
- Protein
- 35 g
- Fat
- 15 g
- Carbs
- 40 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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