Carbonada Criolla (Veal and Vegetable Stew) Recipe from Argentina

Carbonada Criolla (Veal and Vegetable Stew)

Carbonada Criolla (Veal and Vegetable Stew) Recipe from Argentina
Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6


Carbonada Criolla (Veal and Vegetable Stew)
Carbonada Criolla (Veal and Vegetable Stew)

Carbonada Criolla is a traditional Argentine stew that is hearty, flavorful, and perfect for a comforting meal. This dish is a delicious combination of tender veal, a variety of vegetables, and a touch of sweetness from apricots. It is a dish that is sure to warm you up on a cold day.


Carbonada Criolla has its origins in Argentina, where it is considered a classic dish that is often enjoyed during the cooler months. The stew is believed to have been influenced by Spanish and Italian immigrants who brought their culinary traditions to Argentina. The name "Carbonada" is derived from the Spanish word "carbon," which means coal, and is thought to refer to the slow cooking process traditionally used to prepare the stew.


How to prepare

  1. In a pan, heat the oil and butter over medium heat.
  2. Add the onion and garlic to the pan and cook until they are browned.
  3. Cut the meat into squares and add it to the pan.
  4. Cook the meat until it is well browned.
  5. Add the tomatoes, seasonings, carrots, and enough beef broth to cover all the ingredients.
  6. Cook for 15 minutes and then add the remaining vegetables.
  7. Continue cooking until the vegetables are partially cooked.
  8. Add the rice and peaches to the pan.
  9. Cook until everything is fully cooked.
  10. Sprinkle with parsley or basil before serving.


  • You can substitute the veal with beef or chicken for a different flavor.
  • Add other vegetables like bell peppers, peas, or green beans for more variety.
  • For a vegetarian version, omit the meat and add more vegetables or legumes like chickpeas or lentils.

Cooking Tips & Tricks

For a richer flavor, brown the veal before adding it to the stew.

- Be sure to season the stew generously with salt and pepper to enhance the flavors of the ingredients.

- To save time, you can use pre-cut vegetables or frozen mixed vegetables in this recipe.

- Adjust the amount of beef broth based on your desired consistency for the stew.

Serving Suggestions

Carbonada Criolla is delicious on its own, but you can also serve it with a side of crusty bread or over a bed of rice for a more filling meal. A sprinkle of fresh herbs like parsley or basil on top adds a nice touch of freshness.

Cooking Techniques

The key to making a delicious Carbonada Criolla is to cook the stew low and slow to allow the flavors to meld together. Be sure to stir occasionally to prevent sticking and to ensure even cooking of the ingredients.

Ingredient Substitutions

If you don't have veal, you can use beef or chicken as a substitute. You can also use different vegetables based on your preferences or what you have on hand. Feel free to get creative with the ingredients in this versatile stew.

Make Ahead Tips

Carbonada Criolla can be made ahead of time and reheated when ready to serve. Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Presentation Ideas

Serve Carbonada Criolla in a large bowl or individual bowls, garnished with fresh herbs for a pop of color. You can also drizzle a bit of olive oil on top for added richness.

Pairing Recommendations

This hearty stew pairs well with a glass of red wine, such as Malbec or Cabernet Sauvignon. A side salad or some crusty bread on the side complements the flavors of the dish nicely.

Storage and Reheating Instructions

Store any leftovers of Carbonada Criolla in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through, adding a splash of water or broth if needed to prevent sticking.

Nutrition Information

Calories per serving

Each serving of Carbonada Criolla contains approximately 400 calories.


The carbohydrates in this dish primarily come from the vegetables, rice, and apricots. Each serving of Carbonada Criolla contains approximately 45 grams of carbohydrates.


The fats in this dish come from the butter used for cooking the onions and garlic, as well as any fat from the veal. Each serving of Carbonada Criolla contains approximately 12 grams of fat.


The protein in this dish comes from the veal and the rice. Each serving of Carbonada Criolla contains approximately 30 grams of protein.

Vitamins and minerals

Carbonada Criolla is a nutrient-rich dish that provides a good amount of vitamins and minerals from the vegetables, veal, and apricots. It is particularly high in vitamin A, vitamin C, and potassium.


This recipe contains dairy (butter) and meat (veal), which may be allergens for some individuals. Be sure to check for any other potential allergens in the ingredients used.


Overall, Carbonada Criolla is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet.


Carbonada Criolla is a delicious and comforting stew that is perfect for a cozy meal. With tender veal, a variety of vegetables, and a touch of sweetness from apricots, this dish is sure to warm you up from the inside out. Enjoy this traditional Argentine recipe with your family and friends for a satisfying and flavorful dining experience.

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 cozy kitchen. She had just finished making a pot of Carbonada Criolla, a traditional Argentine veal and vegetable stew, and the aroma that filled the room was absolutely mouthwatering.

Maria had learned to make this dish from her grandmother, who had learned it from her mother before her. It was a recipe that had been passed down through generations, and Maria was kind enough to share it with me that day.

As I watched her prepare the stew, I was amazed at how simple the ingredients were: tender veal, ripe tomatoes, sweet potatoes, corn, bell peppers, and a handful of fresh herbs. But it was the way she combined them, slowly simmering them together in a rich broth seasoned with paprika, cumin, and a touch of red wine, that made this dish truly special.

As we sat down to eat, I took my first bite of the Carbonada Criolla and was instantly transported back to my own childhood. The flavors were warm and comforting, with a hint of sweetness from the vegetables and a deep richness from the veal. It was a dish that spoke of tradition and family, and I knew that I had to learn how to make it myself.

Over the years, I practiced and perfected the recipe for Carbonada Criolla, making it for my own family and friends. I added my own twist to the dish, incorporating different vegetables and spices to make it my own. But no matter how many times I made it, the stew always brought me back to that sunny day in Maria's kitchen, where I first fell in love with this delicious dish.

Now, whenever I make Carbonada Criolla, I think of all the wonderful memories I have of cooking with friends and family, and I am grateful for the gift of this recipe that has been passed down through the generations. It is a reminder of the importance of sharing food and traditions with loved ones, and I hope that one day, I can pass on this recipe to my own grandchildren, just as Maria did for me.

So the next time you are looking for a hearty and satisfying meal to warm your soul, I highly recommend trying your hand at making Carbonada Criolla. It may take some time and effort, but the end result is well worth it. And who knows, maybe one day you will be able to share this recipe with someone special in your life, just as I have done with you. Bon app├ętit!


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