Traditional Argentine Carbonada Criolla
Carbonada criolla is a gently sweet-savory Argentine beef stew with squash, potato, sweet potato, corn, tomato, and traditionally a little dried peach or other dried fruit.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
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- 1
Brown the beef in oil and set aside.
- 2
Cook onion and pepper until soft, then add tomato, paprika, and cumin.
- 3
Return the beef, add stock, and simmer gently for 45 minutes.
- 4
Add potato, sweet potato, squash, corn, and dried peaches.
- 5
Cook until the beef is tender and the vegetables are soft but recognizable, 30 to 40 minutes.
- 6
Adjust salt and pepper and serve hot.
Cook notes
Tips
Dried peach supplies the characteristic restrained sweetness.
Keep the corn in rounds for a traditional presentation.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Crusty bread
- Malbec
Common Mistakes
- Green olives and oregano are not defining Carbonada ingredients.
- Do not omit all sweet potato, squash, and dried fruit.
Recipe FAQ
What defines Traditional Argentine Carbonada Criolla?
Carbonada criolla is a gently sweet-savory Argentine beef stew with squash, potato, sweet potato, corn, tomato, and traditionally a little dried peach or other dried fruit.
What should I avoid when making Traditional Argentine Carbonada Criolla?
Green olives and oregano are not defining Carbonada ingredients.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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