How to Make Argentine Criolla Carbonada, a Traditional Argentine Recipe

02

Step-by-step method

1. 01
   

   Prepare the ingredients

   Have all the ingredients cut before starting. Dry the meat well and cut the zapallo into large cubes so that it retains its shape better. You can use frozen corn if you can't find fresh corn on the cob; reserve the firm peaches to incorporate them at the end.

2. 02
   

   Brown the meat

   Heat a large and heavy pot over medium-high heat. Add a tablespoon of oil and brown half of the meat on several sides, without piling it up. Remove it to a plate and repeat with the rest using the second tablespoon of oil if necessary.

3. 03
   

   Sauté the vegetables

   In the same pot, cook the onion and bell pepper over medium heat for 5 or 6 minutes, stirring to release the flavors from the bottom. When they are tender, add the garlic and cook for 1 minute, without letting it burn.

4. 04
   

   Form the base

   Add the tomato, sweet paprika, cumin, and bay leaf. Mix and let it simmer gently for 5 minutes to concentrate the tomato and integrate the spices.

5. 05
   

   Add meat and broth

   Return the meat to the pot along with its juices. Pour in the broth, add salt and black pepper, and mix. The liquid should almost completely cover the meat; check the salt before if using store-bought broth.

6. 06
   

   Cook slowly

   Cover the pot leaving a small opening and cook over low heat for about 40 minutes. Stir once or twice and watch that the bottom does not stick. If the stew becomes too dry, add a little hot water.

7. 07
   

   Add tubers

   Add the potatoes, sweet potatoes, and corn slices after the first 40 minutes. Cook for 15 minutes more over low heat and stir carefully.

8. 08
   

   Cook the zapallo

   Add the zapallo in large cubes, cover again, and cook for 15 to 20 minutes, until the meat is tender and the vegetables can be pierced with a fork. If there is too much liquid, cook the last minutes uncovered; if it's too thick, add broth or hot water.

9. 09
   

   Add the peaches

   Taste and adjust the salt and pepper. Incorporate the peach wedges and cook for 5 minutes, just enough to heat them and soften them without losing their shape.

10. 10
    

    Rest and finish

    Turn off the heat and let the carbonada rest for 10 minutes with the pot covered. Remove the bay leaf and sprinkle with fresh parsley. The preparation should be juicy and thick, but not dry.

11. 11
    

    Serve the carbonada

    Serve hot in deep plates, trying to include meat, potato, sweet potato, zapallo, corn, and some peach wedges in each portion. You can accompany it with rustic bread.

12. 12
    

    Store and reheat

    To store the preparation, refrigerate it and reheat it slowly with a small stream of broth. Avoid boiling vigorously to not break the vegetables. It can also be frozen, although the potato and zapallo may change slightly in texture.