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Carbonada criolla: recipe illustration
Everyday meals

Carbonada criolla

A sweet-savoury stew of beef, pumpkin, sweetcorn, peach and rice, cooked in a casserole until the flavours blend. A comforting dish from the Argentine pampas, traditionally served in a hollowed-out squash.

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Ingredients

Ingredients

Ragoût

Sauce

Spices & seasoning

Optional extras

Nutrition facts

413 kcal per serving

Protein
29.6 g
Carbohydrates
38.9 g
of which sugars
9.9 g
Fat
14.4 g
of which saturated fat
3.9 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the beef into 3 cm cubes and season with salt. Brown them in the hot oil in small batches.
  2. Add the sliced onion and cook for 5 minutes, then stir in the peeled, crushed tomatoes.
  3. Pour in the stock, add the bay leaf, cumin and paprika, then simmer covered for 45 minutes.
  4. Add the diced pumpkin and the sweetcorn and cook for a further 15 minutes.
  5. Stir in the peaches cut into wedges and the rice, adding a little water if needed to cover.
  6. Cook gently for 20 minutes, until the rice is tender and the liquid is almost absorbed.
  7. Adjust the seasoning and serve hot, sprinkled with parsley.

Variations and tips

Vegetarian version. Replace the beef with mushrooms and red kidney beans, and use vegetable stock.

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Original Ecomely recipe.