Carbonada Criolla (Argentinian Beef Stew)

Argentinian Beef Stew

The Spruce Eats / Eric Kleinberg

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 to 8 servings

Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This criolla beef stew, from Patagonia, Argentina, may be a slightly unusual preparation, but it is quite delicious. Dried fruits—such as apricots or raisins—along with sweet and white potatoes, give the stew a slightly sweet taste, while tomatoes and onions, winter squash, and hearty chunks of beef round out the complex flavor.

Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly. It is great served with cornbread and a green salad.

 

Ingredients

  • 1/3 cup olive oil

  • 1 large onion, chopped

  • 1 green pepper, chopped

  • 2 cloves garlic, minced

  • 1 1/2 pounds stewing beef, cut into 1-inch pieces

  • 1 (14.5-ounce) can stewed tomatoes

  • 2 cups beef broth

  • 3 sweet potatoes, peeled and cubed

  • 2 white potatoes, peeled and cubed

  • 2 tablespoons sugar

  • 1 large winter squash, peeled and cubed

  • 1 cup (7 ounces) dried apricots, roughly chopped

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 cup frozen corn

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Argentinian Beef Stew

    The Spruce Eats / Eric Kleinberg

  2. In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.

    A pot with peppers, garlic, and onions cooking in oil

    The Spruce Eats / Eric Kleinberg

  3. Add the beef and cook on medium-high heat, turning to brown all sides.

    A pot with cooked vegetables and raw beef

    The Spruce Eats / Eric Kleinberg

  4. Add the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, squash, and apricots, and lower heat to a simmer.

    A pot of soup with squash, potatoes, and tomatoes added

    The Spruce Eats / Eric Kleinberg

  5. Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if the stew seems too thick.

    A covered pot of stew simmering

    The Spruce Eats / Eric Kleinberg

  6. Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.

    A pot of stew with corn added

    The Spruce Eats / Eric Kleinberg

Recipe Variation

  • Use a red or yellow pepper in place of the green pepper. Or use half of green pepper and half of a red or yellow pepper for added color and flavor.
  • Add your own variation by putting additional vegetables in the pot, such as cut green beans.
  • Use fresh corn cut straight off the cob in place of the frozen corn.
  • Add some raisins along with the dried apricots.


How to Store and Freeze

Beef stew should be cooled down before refrigerating or freezing it.

  • To store for a few days, place in an airtight container and put in the refrigerator, where it will keep for up to four days.
  • Freeze the stew in freezer-safe zip bags or containers for up to three months. Make sure you leave 1/2-inch headspace for expansion as it freezes.
Nutrition Facts (per serving)
484 Calories
16g Fat
57g Carbs
34g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 484
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 19%
Cholesterol 84mg 28%
Sodium 460mg 20%
Total Carbohydrate 57g 21%
Dietary Fiber 9g 31%
Total Sugars 23g
Protein 34g
Vitamin C 43mg 214%
Calcium 103mg 8%
Iron 6mg 31%
Potassium 1541mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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