Carbonada Criolla

Name: Carbonada Criolla
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Cuisine: Uruguayan
Ingredients: 800g beef chuck, cubed; 2 potatoes, diced; 300g butternut squash, diced; 2 ears of corn, cut into rounds; 2 peaches (canned or fresh), sliced; 1 pear, diced; 1 large onion, diced; 3 cloves garlic, minced; 400g crushed tomatoes; 500ml beef broth; 2 tbsp olive oil; 1 tsp oregano; 1 tsp paprika; Salt and pepper; Fresh parsley

Carbonada (kahr-boh-NAH-dah kree-OH-yah)

Creole Beef and Squash Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 472 kcal

A rich, sweet-savory stew of beef chunks simmered with peaches, pears, corn, squash, and potatoes — a uniquely Rioplatense creation sometimes served inside a hollowed-out pumpkin.

Nutrition & Info

Protein 30.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot sharp knife ladle

Presentation Guide

Vessel: deep bowl or hollowed pumpkin

Garnishes: parsley, paprika

Accompaniments: crusty bread, white rice

Ingredients

800g beef chuck, cubed
2 potatoes, diced
300g butternut squash, diced
2 ears of corn, cut into rounds
2 peaches (canned or fresh), sliced
1 pear, diced
1 large onion, diced
3 cloves garlic, minced
400g crushed tomatoes
500ml beef broth
2 tbsp olive oil
1 tsp oregano
1 tsp paprika
Salt and pepper
Fresh parsley

Instructions

1
Brown beef cubes in olive oil in batches in a heavy pot. Remove and set aside.
2
Sauté onion and garlic until softened. Add oregano and paprika, cook 30 seconds.
3
Return beef to pot. Add tomatoes and broth. Bring to a boil, then simmer 30 minutes.
4
Add potatoes, squash, and corn. Simmer 20 more minutes until vegetables are tender.
5
Add peaches and pear. Cook 5 more minutes until fruit is warmed through.
6
Season with salt and pepper. Garnish with parsley.
7
Serve in deep bowls, or dramatically inside a hollowed roasted pumpkin.

💡

Did You Know?

For special occasions, carbonada is served inside a whole zapallo (pumpkin) that has been roasted until the flesh is soft — diners scoop stew and pumpkin together.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
ladle

Garnishing

parsley, paprika

Accompaniments

crusty bread, white rice

The Story Behind Carbonada Criolla

Carbonada is a Creole creation from the colonial era that combines European stewing techniques with indigenous American ingredients like squash, corn, and potatoes, plus the surprising addition of stone fruits. The sweet-savory combination is characteristic of colonial-era Rioplatense cooking. Serving it in a pumpkin is the traditional presentation for celebrations.

🕐 Traditionally enjoyed winter comfort meal, family gatherings 📜 Origins: Creole colonial era, 18th century

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