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Name: Traditional Carbonada Criolla Recipe
Prep time: 40 min
Cook time: 150 min
Yield: 6
Cuisine: Argentina
Ingredients: 2 lbs beef chuck or round, cut into 1.5-inch cubes; 1 large pumpkin (calabaza) or butternut squash (about 4-5 lbs), for serving; 3 tablespoons olive oil; 2 large onions, finely chopped; 4 cloves garlic, minced; 2 red bell peppers, diced; 4 large tomatoes, peeled and diced (or 1 can 28 oz crushed tomatoes); 1 cup dry white wine; 4 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 potatoes, peeled and cubed; 1 sweet potato, peeled and cubed; 2 carrots, peeled and sliced; 2 ears of corn, kernels removed (or 1 cup frozen corn); 2 peaches, peeled and sliced (or 2 firm pears, sliced); 1/2 cup green peas (fresh or frozen); 2 hard-boiled eggs, sliced (optional, for garnish)

Carbonada Criolla

🇦🇷 Argentina

Cuyo, Patagonia

A hearty beef and vegetable stew with fruits, served in a hollowed-out pumpkin.

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