Carbonada

Carbonada is a traditional Argentine dish, although the name may evoke Piedmontese carbonada, these two dishes are quite different from each other. In Argentina, Carbonada is a stew that includes beef, corn, potatoes, and other vegetables, often enriched with fruit such as peaches or apricots. Traditionally it is cooked in a container called “zapallo”, a type of pumpkin, which serves as an edible pot.

Here’s the recipe for preparing Carbonada:

Ingredients

• 500g of beef (better if it’s a tender cut, like the shoulder)
• 2 tablespoons of olive oil
• 2 medium onions, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 2 ripe tomatoes, peeled and diced (or canned tomatoes)
• 2 medium potatoes, peeled and diced
• 2 medium carrots, sliced
• 2 ears of corn, kernels removed from the cob or canned corn
• 500ml of beef broth
• 1 teaspoon of paprika
• 1 bay leaf
• Salt and pepper to taste
• Pumpkin (optional, to serve as a container)
• Dried fruit (such as peaches or apricots) cut into small pieces (optional)

Preparation

1. Cut the beef into cubes of about 2 cm and season with salt and pepper.
2. In a large pot, heat the olive oil over medium-high heat and brown the meat until well browned. Remove the meat and set aside.
3. In the same pot, add the onions, garlic, and red bell pepper. Sauté until softened and lightly browned.
4. Re-add the meat to the pot, along with the tomatoes, and cook for a few minutes.
5. Add the potatoes, carrots, corn kernels, paprika, bay leaf, and beef broth. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours or until the meat is tender and the vegetables are cooked.
6. If you wish to use the pumpkin as a container, cut off the top and empty the inside of the pumpkin, removing the seeds. Then place it in a hot oven (about 180 °C) and cook for about 30 minutes or until soft but still able to hold its shape.
7. Add the dried fruit in the last half hour of cooking, if you are using it.
8. Taste and adjust the seasoning with salt and pepper if necessary.
9. Serve the Carbonada directly in the baked pumpkin as an “edible dish,” or simply in traditional bowls.

Fun Fact

Carbonada is part of the tradition of rich and hearty South American stews and is often served during national celebrations. The uniqueness of serving it in a pumpkin makes it a show-stopping dish and particularly suitable for special occasions.