Entree: Argentina – Pampas – Carbonada (Hearty Argentine stew of beef, vegetables, and fruit often finished with pumpkin)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, about 8 oz (225 g), chopped
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 2 medium potatoes, about 12 oz (340 g), peeled and diced
- 2 medium carrots, about 6 oz (170 g), sliced into 1/4-inch (6 mm) rounds
- 1 small sugar pumpkin or butternut squash, about 2 lb (900 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1 cup (240 ml) canned diced tomatoes with their juices
- 1/2 cup (75 g) raisins
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine or extra stock
- 2 tbsp (30 g) brown sugar or panela
- 1 tbsp (15 ml) red wine vinegar
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with 1 tsp salt and 1/4 tsp black pepper. Heat the oil or lard in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and carrots, and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and paprika and cook 30 seconds until fragrant.
3. Return the beef to the pot, stir in the diced tomatoes, beef stock, red wine, bay leaf, brown sugar, and red wine vinegar. Bring to a gentle simmer, then cover and cook over low heat for 1 hour.
4. Add the potatoes, pumpkin or squash cubes, and raisins to the pot along with the corn. Continue to simmer, covered, until the vegetables and beef are tender, about 30–40 minutes more. Check liquid level and add a splash of stock if it becomes too dry.
5. Remove the bay leaf, taste and adjust seasoning with salt and pepper and a touch more sugar or vinegar if you prefer sweeter or brighter flavors.
6. For the traditional presentation, hollow a small baked pumpkin and spoon the finished Carbonada into the pumpkin before serving. Otherwise, ladle into bowls and garnish with chopped parsley.