Carbonada Criolla Argentina Meat Veg Fruit Stew
Experience the rich, heartwarming flavors of Argentina with this Carbonada Criolla, a vibrant meat, vegetable, and fruit stew that's as comforting as it is unique. Combining tender chunks of beef, colorful bell peppers, hearty potatoes, sweet butternut squash, and a surprising touch of dried apricots and fresh peach or pear, this dish strikes the perfect balance between savory and sweet. Simmered in a broth infused with white wine, tomatoes, and aromatic spices like paprika and cumin, this slow-cooked masterpiece is a true celebration of Argentine culinary tradition. Garnished with fresh parsley for a pop of color, this hearty stew is perfect for cozy gatherings or a family feast. Serve it steaming hot and enjoy the delectable combination of textures and tastes that make this recipe a standout! Perfect for exploring international flavors, this one-pot meal guarantees to warm your soul and satisfy every craving.
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Recipe Information
Ingredients
- 1 kg beef chuck or stew meat, cubed
- 3 tbsp olive oil
- 2 large yellow onion, finely chopped
- 4 whole garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 medium potatoes, peeled and diced into 1-inch chunks
- 2 medium sweet potatoes, peeled and diced into 1-inch chunks
- 300 g butternut squash, peeled and diced into 1-inch chunks
- 150 g dried apricots, chopped
- 200 g corn kernels, fresh or frozen
- 400 g canned diced tomatoes
- 1.5 L beef stock
- 250 ml white wine
- 2 whole bay leaves
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large peach or pear, peeled and diced
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove from the pot and set aside.
In the same pot, add the chopped onions and cook for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and diced bell peppers to the pot. Cook for another 2-3 minutes, stirring frequently, until the vegetables are fragrant.
Return the seared beef to the pot. Pour in the white wine and simmer for about 3-4 minutes, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the diced tomatoes, beef stock, bay leaves, paprika, and cumin. Bring the mixture to a simmer.
Add the potatoes, sweet potatoes, and butternut squash. Stir to combine and ensure the vegetables are submerged in the liquid.
Lower the heat to medium-low, cover the pot, and let the stew cook for 1 hour, stirring occasionally.
After 1 hour, add the chopped dried apricots, corn kernels, and diced peach or pear to the pot. Stir well and continue cooking uncovered for an additional 30 minutes, or until the meat is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with chopped parsley if desired.
Serve the Carbonada Criolla hot in bowls and enjoy its comforting blend of flavors!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 28.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
