Entree: Argentina – Buenos Aires – Carbonada (Hearty Argentine beef and vegetable stew with corn and dried fruit often served in a hollowed pumpkin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 8 oz/225 g), chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 can (14.5 oz/411 g) diced tomatoes
- 4 cups (950 ml) beef stock
- 2 cups (320 g) corn kernels (fresh or frozen)
- 6 dried apricots, chopped
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 small sugar pumpkin for serving (optional), approx. 2–3 lb (900–1350 g)

Instructions

1. Pat the beef dry and season with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches until deeply browned on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic, red bell pepper and carrot and cook 3–4 minutes more until fragrant.
3. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes and return the browned beef to the pot. Pour in the beef stock, add the bay leaf and sugar, bring to a gentle simmer.
4. Cover and simmer gently for 45 minutes, then add the potatoes and continue simmering uncovered until beef and potatoes are tender, about 20–30 minutes.
5. Stir in the corn kernels and chopped dried apricots and cook 5–7 minutes more until heated through and sauce has slightly thickened. Adjust seasoning with salt and pepper; discard bay leaf.
6. If serving in a pumpkin (traditional): cut the top off the pumpkin and scrape out seeds, place the pumpkin body in a shallow baking dish, spoon the hot carbonada into the hollow, replace the top, and bake at 350°F (175°C) for 15–20 minutes to warm the pumpkin flesh. Garnish with chopped parsley and serve hot.