Entree: Argentina – Northwest Argentina – Carbonada Criolla (Hearty Argentine meat-and-vegetable stew with pumpkin, corn, potatoes and sweet quince)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (25 mm) cubes
- 1 large onion, sliced, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 medium red bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 12 oz (340 g)
- 3 cups (480 g) pumpkin or butternut squash, peeled and cubed
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 1 medium sweet potato (batata), peeled and cubed, approx. 8 oz (225 g)
- 2 ears fresh corn, kernels removed (about 1 1/2 cups / 225 g)
- 4 oz (115 g) membrillo (quince paste), cut into small cubes
- 4 cups (960 ml) beef stock or broth
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika or sweet paprika
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and red pepper and cook 2 more minutes until fragrant.
3. Stir in the chopped tomatoes, cumin, paprika and oregano; cook 3–4 minutes to break down the tomatoes.
4. Return the beef to the pot, add the pumpkin, potatoes, sweet potato, corn kernels, bay leaves and beef stock. Add the white wine if using. Bring to a simmer, then reduce heat to low, cover and cook gently for 45–60 minutes until the beef and vegetables are tender.
5. About 10 minutes before serving, stir in the membrillo (quince paste) cubes so they melt slightly and lend gentle sweetness; adjust seasoning with salt and pepper.
6. Remove bay leaves, ladle the carbonada into bowls, garnish with chopped parsley and serve hot with crusty bread or corn bread.