Entree: Argentina – Northeast Argentina – Carbonada (Hearty Argentine beef and vegetable stew cooked with squash, potatoes, corn, and tomatoes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into chunks
- 1 medium sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) pumpkin or butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1 14-oz (400 g) can diced tomatoes, with juices
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1/4 cup (40 g) raisins (optional, for traditional slight sweetness)
- 2 bay leaves
- 1 tsp (5 g) smoked or sweet paprika
- 1 tsp (5 g) dried oregano
- Salt to taste
- Black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches until nicely seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Return the seared beef to the pot and add the carrots, potatoes, sweet potato, and pumpkin or squash. Stir to combine.
4. Pour in the diced tomatoes with their juices, beef stock, and white wine if using. Add the bay leaves, paprika, and oregano. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally, until the beef and vegetables are tender and the flavors are melded. Add corn and raisins (if using) during the last 15 minutes of cooking to soften without disintegrating.
6. Adjust seasoning with salt and black pepper to taste. Remove bay leaves and discard.
7. Serve hot, garnished with chopped fresh parsley and accompanied by crusty bread or rice. For a traditional presentation, spoon into a hollowed baked pumpkin if desired.