- 2 tbsp olive oil
- 1½ pounds stewing beef cut in small cubes
- 1 large onion chopped
- 2 cloves garlic minced
- 4 tomatoes coarsely chopped
- 1 green bell pepper coarsely chopped
- 2 bay leaves
- 1 tsp oregano
- 2 tbsp white wine vinegar
- 2 cups beef stock
- 1 cup white wine
- 3 large potatoes peeled and cubed
- 3 sweet potatoes peeled and cubed
- 2 cups pumpkin or butternut squash, peeled and cubed
- 4 ears sweet corn cut into 2-inch slices
- 2 in peaches fresh or canned, peeled and cut in ½-inch dice
- 1 in pear peeled and cut in ½-inch dice
- 2 tbsp parsley chopped, for garnish
This recipe from Argentina and Uruguay is prepared throughout the country’s regions, particularly in the winter. It's a sweet-and-savory dish that always includes stewed beef; onion; tomatoes; fresh starchy vegetables like corn, squash, or sweet potatoes; and the unusual addition of fruit such as peaches (canned in the colder months), pears, or grapes.
In Argentina, I have even seen people traditionally prepare carbonada inside a whole pumpkin. The contents are added and the whole pumpkin is baked in the oven or over hot coals. The most important component beyond the flavors is the soupy nature. If the liquid disappears, it’s not truly Carbonada so ojo, careful, with that.
I suggest that you experiment with your favorite flavors for your own unique carbonada.
Photo by Hispanic Kitchen. Recipe excerpted from Liz's cookbook, "Knack South American Cooking." Get your copy here.
Liz is a cookbook author, wine expert and author of Eat Wine, a blog focused on wine and food from the Southern Cone. To learn more about Liz Caskey’s culinary and wine tours in Chile, Argentina and Uruguay, visit Caskey Culinary & Wine Experiences at www.lizcaskey.com.