Entree: Argentina – Cuyo – Carbonada (Hearty Argentine beef and vegetable stew made with pumpkin, potatoes, corn and a touch of sweetness)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 cups (300 g) calabaza or pumpkin, peeled and cubed
- 1 cup (165 g) corn kernels (fresh from ~2 ears or frozen)
- 1 cup (240 g) crushed tomatoes
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry red wine (optional)
- 1/4 cup (40 g) chopped dried apricots or peaches
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, carrots and paprika and cook 1–2 minutes until fragrant.
3. Return the beef to the pot, add the crushed tomatoes, red wine (if using) and beef broth. Stir in the bay leaf, cumin and dried apricots. Bring to a simmer, then reduce heat to low, cover and cook gently for 45 minutes.
4. Add the potatoes, pumpkin and corn kernels. Continue to simmer, partially covered, until vegetables and beef are tender, about 25–30 minutes more. Stir occasionally and add water or more broth if the stew becomes too thick.
5. Adjust seasoning with salt, pepper and red wine vinegar or lemon juice to brighten the flavors. Remove the bay leaf.
6. Serve hot garnished with chopped parsley. Traditionally served with crusty bread or rice.