Skip to content

Meat, Americas

Carbonada criolla (Argentine beef and pumpkin stew)

Carbonada criolla is an Argentine stew made with braising beef, butternut squash, sweet potatoes, potatoes, corn, and dried peaches. It serves 4, takes 2h20 total, is rated medium difficulty, and costs €3.60 per person. The key to success is slow cooking the beef and adding the dried peaches near the end so they keep their texture.

Tonight, a sweet and savory Argentine stew, carbonada criolla, with beef, squash, corn, and dried peaches.

Carbonada criolla (Argentine beef and pumpkin stew)
Total time
2 h 20
Difficulty
Medium
Cost per person
€3.60
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Carbonada criolla stands out for its sweet and savory mix, unusual in a braised beef dish. The tomato and paprika broth coats tender chunks of beef, while butternut squash and sweet potatoes bring natural sweetness, and dried peaches add an unexpected fruity note that sets this stew apart from a classic pot roast. Sweet corn gives each spoonful a bit of bite and color.

This is a Sunday dinner or a cool autumn evening dish, the kind you let simmer while you get on with other things. Kids generally like the sweetness from the squash and peaches, which softens the taste of the meat. Mon Chou suggests it as a change from your usual stews, with a modest budget and seasonal vegetables that are easy to find in fall and winter.

The ingredients

4 people

Butcher

  • Braising beef (chuck) 800 g

Fruits and vegetables

  • Onions 2
  • Garlic 2 cloves
  • Butternut squash 500 g
  • Sweet potatoes 2
  • Potatoes 3

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Canned sweet cornoften in the pantry 200 g
  • Dried peachesoften in the pantry 8
  • Beef brothoften in the pantry 50 cl
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into cubes, brown it in a pot with the oil, then set it aside. 10 min

    Brown it well, that's the base of the stew's flavor.

  2. Cook the onions and garlic, add the tomatoes, paprika, and broth, then return the beef to the pot. 8 min

    Scrape up the browned bits from the bottom and stir them into the broth.

  3. Cover and let it simmer over low heat. 1 h

    Just a barely visible simmer, never a hard boil.

  4. Add the squash, sweet potatoes, and potatoes in large chunks, then keep cooking. 25 min

    Cut all the vegetables into equal sized cubes for even cooking.

  5. Add the corn and the dried peaches cut in half, simmer a few more minutes, and adjust the seasoning. 10 min

    Serve it in small hollowed out squash if you want to put on a show.

Our tips to get it right

  • Pick a well marbled chuck roast, it holds up better after two hours of slow cooking than a leaner cut.
  • Cut the squash and sweet potatoes a bit larger than the potatoes, they cook faster and can fall apart otherwise.
  • If the sauce looks too thin at the end, remove the lid for the last ten minutes so it reduces.

The variations

  • Swap the beef for boneless chicken thighs for a quicker stew, cutting the cooking time down to 45 minutes.
  • For a vegetarian version, skip the beef and beef broth, use vegetable broth instead, and stir in chickpeas near the end of cooking.
  • For kids in a hurry to eat, make the carbonada the day before, it tastes even better reheated the next day.

What to serve it with

  • Crusty bread for dipping
  • A glass of grape juice
  • A simple green salad on the side

Storage

Carbonada keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though it's best to leave out the dried peaches and add them when reheating, so they keep their texture. Reheat gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you swap the dried peaches for another dried fruit?

Yes, dried apricots work very well and bring a similar sweetness. Avoid tart fruits like cranberries, which would throw off the balance of the dish.

Do you need to soak the dried peaches first?

No, that's not necessary. They plump up directly in the broth during the last thirty minutes of cooking.

Can you make carbonada criolla ahead of time?

Yes, it's actually recommended. Prepare it the day before up to the corn and peaches step, then finish cooking the next day before serving.

What cut of beef works if you don't have chuck?

Beef cheek or shin work just as well, since they're cuts built for long cooking. Avoid cuts meant for grilling, they'll turn out dry.

How long does it take to make a carbonada criolla?

Count 2 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a carbonada criolla?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a carbonada criolla cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

American Cuisines

See all

Beef recipes

See all