An Argentine carbonada criolla — beef slow-simmered with pumpkin, potato and sweet dried apricots into a comforting, lightly sweet stew. Lovely with crusty bread.
Carbonada criolla is a hearty Argentine beef stew with a lovely twist — sweet pumpkin and dried apricots simmered with the beef and vegetables for a savoury-sweet warmth. Traditionally served in a hollowed pumpkin, it's rustic, comforting and full of character.
Prep 25 min
Cook 120 min
Total 145 min
Medium
- 500g Beef
- 1 chopped Onion
- 2 chopped Carrots
- 2 chopped Potatoes
- 1 small Pumpkin
- 100g Dried Apricots
- 2 Litres Beef Stock
- To taste Salt
- To taste Pepper
Video
Preparation
- In a large pot, brown the beef cubes, then remove and set aside.
- In the same pot, cook the onion until translucent, then add the carrots, potatoes and pumpkin and cook for a few minutes.
- Return the beef to the pot, add the stock and dried apricots, and season with salt and pepper. Simmer for 1–2 hours, until the beef is tender.
- Serve hot with a piece of crusty bread.
- For the best results, brown the beef in batches for a good sear, and add the apricots towards the end to preserve their texture and subtle sweetness.
Tips from the ZestyPlate Kitchen
- Brown the beef in batches for a deep, savoury base.
- Add the apricots towards the end so they keep their texture and gentle sweetness.
- Cut the pumpkin into chunks large enough to hold their shape through the simmer.
- Simmer low and slow until the beef is spoon-tender and the flavours meld.
Frequently Asked Questions
Pumpkin and dried fruit (apricots, and sometimes peaches or corn) — the gentle sweetness is signature to carbonada criolla.
A braising cut like chuck or shin turns meltingly tender over the long, gentle cook.
Traditionally yes — the whole stew is baked and served in a hollowed-out pumpkin for a stunning presentation.
