Entree: Argentina – Central Culinary Region – Carbonada (Hearty Argentine beef and vegetable stew cooked with squash, corn, potatoes and dried fruit)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 medium potatoes, peeled and cut into 1-in (2.5 cm) pieces, about 12 oz (340 g)
- 1 1/2 cups (225 g) diced pumpkin or butternut squash
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1 cup (240 g) crushed tomatoes or canned tomato
- 3 cups (720 ml) beef stock
- 1/2 cup (120 ml) dry white wine (optional)
- 4 dried peaches, chopped and rehydrated, about 2 oz (60 g)
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 small sugar pumpkin for serving, about 3 lb (1.4 kg) (optional)

Instructions

1. Pat the beef cubes dry, season with salt and pepper. Heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer browned beef to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium and sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the paprika and oregano, then deglaze with the white wine (if using), scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot, add the crushed tomatoes, beef stock and bay leaves. Bring to a simmer, cover partially and cook gently for 45 minutes to 1 hour until the beef is becoming tender.
5. Add the potatoes, carrots, pumpkin (or squash) and rehydrated dried peaches to the stew. Simmer uncovered for another 20–30 minutes until vegetables are tender and stew is thickened; add corn kernels during the last 5–7 minutes to retain texture.
6. Taste and adjust seasoning with salt and pepper. If using the pumpkin for serving, hollow the small sugar pumpkin and ladle the hot stew into it, or serve stewed portions in bowls.
7. Garnish with chopped parsley and serve hot with crusty bread or rice.