A sweet and savory stew of beef, corn, potatoes, sweet potatoes, peaches, and dried apricots, traditionally served inside a hollowed-out squash shell.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, ensuring good color on all sides. Remove and set aside.
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2
In the same pot, saute onion until softened. Add tomatoes, cumin, and paprika, cooking for five minutes until the tomatoes break down into a sauce.
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3
Return the beef to the pot. Add broth, potatoes, and sweet potato. Bring to a boil, then reduce heat and simmer covered for forty-five minutes.
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4
Add the corn rounds and dried apricots. Continue simmering for twenty minutes. In the last five minutes, gently fold in the peach slices.
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5
If using a squash shell, roast a large hollowed squash at 180C for forty-five minutes until tender. Ladle the stew into the squash and serve at the table.
Did You Know?
The combination of fruit and meat in carbonada reflects the colonial-era trade routes that brought dried fruits from Mendoza and Cuyo to Buenos Aires, merging Indigenous, Spanish, and Creole culinary traditions.
Chef's Notes
Equipment Tips
- large heavy pot
- sharp knife
- ladle
- large squash for serving
The Story Behind Carbonada
Carbonada is a mestizo dish that perfectly illustrates the fusion of Indigenous American and Spanish colonial culinary traditions. The practice of cooking inside a squash shell comes from pre-Columbian cooking methods, while the combination of beef with dried and fresh fruits reflects Spanish and Moorish influences. The dish thrived in Argentina's interior provinces where agriculture produced both livestock and fruit orchards. Today carbonada remains a beloved winter comfort food, though serving it inside a whole roasted squash is reserved for special occasions.
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