Carbonada Criolla I

Authentic Carbonada Criolla I Recipe from Argentina

Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Carbonada Criolla is a traditional Argentine stew that is hearty, flavorful, and perfect for a cozy meal on a chilly day. This stew is packed with a variety of ingredients, including beef, tomatoes, potatoes, corn, squash, and even fruits like peaches and pears. The combination of savory and sweet flavors in this dish is truly unique and delicious.

History

Carbonada Criolla has its origins in Argentina, where it is considered a classic comfort food dish. The stew is believed to have been influenced by Spanish and Italian immigrants who brought their culinary traditions to the country. Over time, the recipe has evolved to include a variety of ingredients that are now commonly found in Argentine cuisine.

Ingredients

3 tbsp olive oil
2 lb (907 g) stewing beef, cut into 1-inch chunks
4 large tomatoes, coarsely chopped
1 green pepper, coarsely chopped
3 cloves garlic, minced
2 bay leaves
1 tsp crushed oregano
salt and pepper to taste
2 cups chicken stock
1 cup white wine
3 baking potatoes, diced into 1-inch pieces
3 sweet potatoes, diced into 1-inch pieces
2 ears of corn, cut into 1-inch widths
2 zucchini or yellow squash, diced into 0.5-inch pieces
2 peaches, diced into 0.5-inch pieces
2 pears, diced into 0.5-inch pieces

How to prepare

Heat oil in a heavy pot.
Brown the beef in batches.
Remove the beef from the pan and set it aside.
Cook the tomatoes, pepper, onion, and garlic until they are soft.
Add the seasonings, stock, and wine.
Bring the mixture to a boil, scraping up the browned bits from the bottom of the pot.
Return the beef to the pot along with the potatoes and sweet potatoes.
Cover the pot and simmer for 15 minutes.
Stir in the corn and squash.
Simmer for an additional 10 minutes, until the vegetables are almost fully tender.
Add the fruits and cook for only 5 more minutes.

Variations

For a vegetarian version of this stew, omit the beef and use additional vegetables like mushrooms, eggplant, or zucchini.
Add a splash of red wine or vinegar for a tangy twist to the broth.
Experiment with different fruits like apples or plums for a unique flavor profile.

Cooking Tips & Tricks

To enhance the flavor of the stew, consider marinating the beef in a mixture of olive oil, garlic, and herbs before browning it.

- For a richer broth, you can add a splash of red wine or beef broth to the stew.

- Be sure to simmer the stew on low heat to allow the flavors to meld together and the vegetables to become tender.

- Adjust the seasonings to taste, adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve this Carbonada Criolla stew with a side of crusty bread or over a bed of rice for a complete meal. Garnish with fresh herbs like parsley or cilantro for a pop of color and flavor.

Cooking Techniques

Browning the beef before simmering it in the stew helps to develop rich flavors and caramelization.

- Simmer the stew on low heat to allow the ingredients to cook slowly and meld together.

- Stir the stew occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

If you don't have stewing beef, you can use pork, chicken, or lamb as a substitute.

- Feel free to swap out the vegetables and fruits in this recipe for whatever is in season or available to you.

- Use vegetable broth instead of chicken stock for a vegetarian version of this stew.

Make Ahead Tips

This Carbonada Criolla stew 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 or freeze for longer storage. Reheat on the stovetop or in the microwave until heated through.

Presentation Ideas

Serve this stew in individual bowls garnished with a sprinkle of fresh herbs and a drizzle of olive oil. You can also serve it family-style in a large serving dish with a side of bread or rice.

Pairing Recommendations

Pair this Carbonada Criolla stew with a glass of Malbec or Cabernet Sauvignon for a classic Argentine meal. A side salad or steamed greens would also complement the flavors of the stew.

Storage and Reheating Instructions

Store any leftovers of this stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave until heated through. You may need to add a splash of water or broth to loosen the stew as it reheats.

Nutrition Information

Calories per serving

Each serving of Carbonada Criolla is approximately 400-500 calories, depending on portion size and ingredients used. This stew is a filling and satisfying meal that provides a good balance of macronutrients.

Carbohydrates

The carbohydrates in this Carbonada Criolla recipe primarily come from the potatoes, sweet potatoes, corn, and fruits. These complex carbohydrates provide a good source of energy and fiber.

Fats

The fats in this recipe mainly come from the olive oil used for cooking the beef and vegetables. Olive oil is a heart-healthy fat that adds richness and flavor to the stew.

Proteins

The protein in this Carbonada Criolla recipe comes from the stewing beef. Protein is essential for building and repairing tissues in the body, making this dish a satisfying and nourishing meal.

Vitamins and minerals

This stew is packed with vitamins and minerals from the variety of vegetables and fruits included in the recipe. Tomatoes are a good source of vitamin C and potassium, while squash provides vitamin A and fiber. Potatoes and sweet potatoes offer vitamin B6, potassium, and antioxidants.

Alergens

This recipe contains beef and chicken stock, which may be allergens for some individuals. Be sure to check for any food allergies or sensitivities before preparing this dish.

Summary

Overall, Carbonada Criolla is a nutritious and well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. This stew is a delicious way to enjoy a variety of ingredients in one hearty dish.

Summary

Carbonada Criolla is a delicious and hearty Argentine stew that is perfect for a comforting meal. Packed with a variety of ingredients like beef, vegetables, and fruits, this stew offers a balance of flavors and nutrients. Whether enjoyed on a cold winter day or as a special occasion meal, this recipe is sure to impress your family and friends.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Carbonada Criolla. It was many years ago, during a visit to my friend Maria's house in Argentina. Maria was an amazing cook and had graciously invited me over for dinner. As soon as I walked into her kitchen, the aroma of onions, garlic, and simmering beef filled the air. I knew I was in for a treat.

Maria handed me a glass of Malbec and motioned for me to take a seat at the kitchen table. She then began to chop vegetables with such precision and skill that I couldn't help but be in awe. As she worked, she shared stories of her grandmother who had taught her all of her cooking secrets. Maria's eyes sparkled with pride as she talked about the dishes she had learned to make over the years.

After a while, Maria turned to me and said, "Tonight, we are going to make Carbonada Criolla. It's a traditional Argentine stew that is perfect for chilly evenings like this one." She handed me a piece of paper with the recipe written in her elegant handwriting. I studied the ingredients and instructions carefully, making mental notes of each step.

As Maria began to sauté the onions and garlic in a large pot, she explained the history of Carbonada Criolla. She told me that it was a dish that dated back to the early days of the gauchos, the cowboys of the Argentine pampas. They would cook the stew over an open flame, using whatever ingredients they had on hand. Over the years, the recipe had evolved into a hearty and flavorful meal that was enjoyed by families all over Argentina.

I watched as Maria added the beef, potatoes, carrots, and squash to the pot, along with a generous amount of spices. The stew simmered slowly, filling the kitchen with an irresistible aroma. Maria stirred the pot occasionally, tasting the broth and adjusting the seasonings as needed.

After a couple of hours, the Carbonada Criolla was ready. Maria ladled generous portions into bowls and sprinkled them with fresh parsley. We sat down at the table and dug in, savoring each spoonful of the rich and comforting stew. The flavors were complex, with hints of sweetness from the vegetables and a deep, savory richness from the beef.

As we ate, Maria shared more stories of her family and the traditions that had been passed down through the generations. She talked about the importance of food in Argentine culture and how meals like Carbonada Criolla brought people together in a way that nothing else could.

By the time we finished our meal, I knew that I had to learn how to make Carbonada Criolla myself. Maria smiled and promised to teach me everything she knew. Over the next few weeks, she invited me back to her kitchen several times, patiently guiding me through the steps of the recipe until I was able to make it on my own.

Since that day, Carbonada Criolla has become a staple in my own kitchen. I have made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepare the stew, I think of Maria and the lessons she imparted to me. The recipe is more than just a list of ingredients and instructions – it is a connection to my friend and to the rich culinary heritage of Argentina.

As I sit down to enjoy a steaming bowl of Carbonada Criolla, I am filled with gratitude for the experiences that have brought me to this moment. Cooking has always been a way for me to connect with others, to share stories and create memories that will last a lifetime. And thanks to Maria and her delicious recipe, I have a taste of Argentina right in my own kitchen.