Carbonada Criolla

Carbonada Criolla Recipe from Argentina - Hearty Stew with Beef and Vegetables

Region / culture: Argentina | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Carbonada Criolla is a traditional Argentine stew that is hearty, flavorful, and perfect for a cozy meal on a cold day. This dish is a delicious combination of beef, vegetables, and rice, simmered together in a savory broth.

History

Carbonada Criolla has its origins in Argentina, where it is considered a classic comfort food. The dish is believed to have been influenced by Spanish and Italian immigrants who brought their culinary traditions to the country. Over time, it has become a popular dish enjoyed by many in Argentina and beyond.

Ingredients

3 tbsp oil
1 large clove of garlic
1.5 cup finely chopped onion
2 chopped tomatoes
2 chopped green peppers
salt and pepper to taste
1 tbsp finely chopped fresh parsley
1 lb of cubed stew beef
6 cobs of corn, cut into one-inch slices, or 1 17 oz (482 g) can of corn, drained
0.5 lb (227 g) of pumpkin or butternut squash, cubed (do not use canned)
0.5 lb (227 g) of white potatoes (1-2 medium), peeled and chopped
1 cup uncooked rice
beef or vegetable stock

How to prepare

Heat 3 tbsp of oil in a large saucepan.
Brown 1 large clove of garlic in the oil and discard.
Add 1.5 cups of finely chopped onion, 2 chopped tomatoes, and 2 chopped green peppers to the oil and sauté.
Season with salt and pepper to taste, and add 1 tbsp of finely chopped fresh parsley.
Remove the sautéed vegetables from the saucepan and set them aside to be added later.
Add 1 lb (454 g) of cubed stew beef and brown it.
Add 6 cobs of corn cut into one-inch slices, or 1 17 oz (482 g) can of drained corn, 0.5 lb (227 g) of cubed pumpkin or butternut squash (do not use canned), and 0.5 lb (227 g) of peeled and chopped white potatoes (1-2 medium).
Return the sautéed vegetables to the saucepan.
Add enough beef or vegetable stock or water to cover, and 1 cup of uncooked rice (not minute rice).
Cover the saucepan and bring it to a boil.
Reduce the heat and simmer for 30 minutes or until the vegetables are tender and the meat is thoroughly cooked.
Add more liquid during cooking if necessary.

Variations

You can add other vegetables such as carrots, peas, or squash to the stew for added flavor and nutrition.
For a vegetarian version, you can omit the beef and use tofu or beans as a protein substitute.
To make it spicier, you can add chili peppers or hot sauce to the stew.

Cooking Tips & Tricks

Make sure to brown the beef before adding the vegetables to enhance the flavor of the stew.

- Use fresh, seasonal vegetables for the best taste and texture.

- Adjust the seasoning to your preference by adding more salt, pepper, or herbs as needed.

- For a richer flavor, you can use beef stock instead of vegetable stock.

Serving Suggestions

Carbonada Criolla is delicious on its own, but you can also serve it with crusty bread or a side salad for a complete meal.

Cooking Techniques

The key cooking techniques for Carbonada Criolla include browning the beef, sautéing the vegetables, and simmering the stew until the ingredients are tender and the flavors have melded together.

Ingredient Substitutions

If you don't have butternut squash, you can use pumpkin or sweet potatoes as a substitute. You can also use chicken or pork instead of beef for a different flavor.

Make Ahead Tips

Carbonada Criolla can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Carbonada Criolla in individual bowls garnished with fresh parsley or cilantro for a pop of color. You can also drizzle some olive oil on top for added richness.

Pairing Recommendations

This stew pairs well with a glass of red wine, such as Malbec or Cabernet Sauvignon. You can also serve it with a side of crusty bread or empanadas.

Storage and Reheating Instructions

Store any leftovers of Carbonada Criolla in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, adding more liquid if needed.

Nutrition Information

Calories per serving

One serving of Carbonada Criolla typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

The carbohydrates in Carbonada Criolla mainly come from the rice and vegetables in the stew. One serving typically contains around 40-50 grams of carbohydrates.

Fats

The fats in Carbonada Criolla come from the oil used for cooking and the natural fats in the beef. One serving usually contains around 10-15 grams of fat.

Proteins

The protein in Carbonada Criolla comes from the beef and vegetables in the stew. One serving typically contains around 20-25 grams of protein.

Vitamins and minerals

Carbonada Criolla is a nutritious dish that provides a good amount of vitamins and minerals from the vegetables, such as vitamin A, vitamin C, and potassium.

Alergens

This recipe contains beef and may not be suitable for those with beef allergies. It is also important to check for any other allergens in the ingredients used.

Summary

Overall, Carbonada Criolla is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Carbonada Criolla is a delicious and comforting stew that is perfect for a cozy meal. With its hearty mix of beef, vegetables, and rice, this dish is sure to warm you up from the inside out. Enjoy this traditional Argentine recipe with your family and friends for a taste of South American cuisine.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting my friend Maria in her tiny kitchen in Buenos Aires. She had just returned from a trip to the countryside, and she was eager to share a new recipe she had learned while she was there - Carbonada Criolla.

As soon as Maria started cooking, I was mesmerized by the flavors and aromas that filled the room. The simmering beef, the sweet potatoes, the corn, the tomatoes - it all looked so tantalizing. I couldn't wait to taste it.

As we sat down to eat, I took my first bite of Carbonada Criolla and I was instantly transported back to my childhood. The flavors were so familiar, yet so unique. It was like nothing I had ever tasted before.

I begged Maria to teach me how to make Carbonada Criolla, and she happily obliged. She showed me step by step how to prepare the dish, explaining the importance of each ingredient and how they all worked together to create the perfect balance of flavors.

After that day, Carbonada Criolla became a staple in my kitchen. I made it for my family, for my friends, for anyone who would sit down at my table and enjoy a delicious meal. And each time I made it, I thought of Maria and that sunny afternoon in her kitchen.

Over the years, I have made some changes to the original recipe, adding my own twist to it. I have experimented with different cuts of meat, with different vegetables, with different seasonings. But no matter how I change it, Carbonada Criolla always brings me back to that moment with Maria.

I have shared the recipe with many people, passing it down from generation to generation. My children have learned how to make it, and now my grandchildren are learning as well. It is a recipe that has become a part of our family history, a way for us to connect with our roots and with each other.

Whenever I make Carbonada Criolla, I am reminded of the power of food to bring people together, to create memories, to tell a story. And I am grateful for the day I first saw that recipe, and for all the memories it has brought me since.