Ay, mi niño — come closer and warm your hands. Sit with Abuela for a moment and I will tell you about carbonada, that sweet-and-savory stew that tastes like a family reunion in a bowl. In our Argentina, carbonada is criollo — a dish where Indigenous corn and squash meet Spanish meat and fruity touches. It is honest food: filling, fragrant, and just a little bit festive when we serve it in a hollowed pumpkin.
I have been making carbonada for many winters. We do not measure exactly with fancy scales; we feel, we taste, and we remember. But below I will give you a clear recipe so you can make it at home, step by step.
A little history, from my kitchen to yours
Carbonada comes from the criollo kitchens of the Río de la Plata and the Andean foothills — places where cattle grazed and corn fields fed whole families. Over time, the stew absorbed what the land offered: potatoes, corn, squash, sometimes dried fruit. The surprising thing is the peaches (or other sweet fruits) — a bit of sweetness balancing the meat and potatoes — and that is what makes carbonada special. Traditionally, on a good day or a celebration, we would hollow a pumpkin (calabaza) and serve the stew inside — a beautiful, edible bowl.
What you’ll need (ingredients for 6 servings)
- 1 kg (2.2 lb) beef chuck or stewing beef, cut into 2–3 cm cubes
- 2 tablespoons olive oil or lard
- 2 medium onions, finely chopped (about 300 g)
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cut into 2 cm cubes (about 600 g)
- 2 medium carrots, sliced (about 150 g) — optional but warm and sweet
- 2 cups corn kernels (fresh or frozen) — ~200 g
- 2 ripe peaches, peeled and chopped (or 150 g canned peaches drained)
- 1 cup diced tomatoes or 200 g canned tomatoes
- 1 liter beef stock or water (about 4 cups)
- 1 bay leaf
- 1 teaspoon smoked paprika (pimentón) or regular paprika
- Salt and black pepper to taste
- 1–2 tablespoons sugar or a few soaked raisins (optional — if you like the sweet note stronger)
- 1 small medium pumpkin (about 1.5–2 kg) for serving — optional
Step-by-step method
1. Brown the meat
Heat the oil in a heavy pot over medium-high heat. Pat beef cubes dry and brown them in batches so they color without steaming — this gives flavor. Remove browned beef and set aside.
2. Build the stew base
Lower the heat to medium. Add onion to the pot and cook until soft and slightly golden, 6–8 minutes. Add garlic and paprika; stir 30 seconds until fragrant. Return the beef to the pot.
3. Add liquid and simmer
Add the diced tomatoes (or tomato paste diluted), bay leaf, and enough beef stock to cover the meat by about 2 cm. Bring to a gentle boil, then lower heat to a simmer. Partially cover and simmer for 45–60 minutes, until the beef begins to soften.
4. Add the vegetables
Add the potato cubes and carrots (if using). Simmer another 20–30 minutes until potatoes are tender.
5. Add corn and peaches
Stir in corn kernels and chopped peaches (or drained canned peaches). Simmer 10–12 minutes. Taste and adjust: add salt, pepper, and if you want a brighter sweet note, a tablespoon of sugar or a handful of soaked raisins. The stew should be thick but not gluey — spoonable and comforting.
6. Rest and finish
Remove bay leaf. Turn off heat and let the stew rest 5–10 minutes so flavors settle. Add a splash of fresh chopped parsley if you like.
How to serve in a hollowed pumpkin (traditional and lovely)
- Preheat oven to 180°C (350°F).
- Cut the top off the pumpkin and scoop out seeds and stringy bits. Lightly rub inside with a little oil and sprinkle a pinch of salt.
- Roast the empty pumpkin for 20–30 minutes until it begins to soften (but still holds shape).
- Spoon hot carbonada into the pumpkin bowl and return to the oven 10–15 minutes to warm everything together. Place the carved top back for presentation.
- At the table, scoop stew from the pumpkin and serve with crusty bread. The pumpkin flesh softens and each bite gets a little squash sweetness.
(If you prefer, simply ladle carbonada into bowls and serve alongside roasted pumpkin wedges.)
Cooking time & nutrition (approx.)
- Preparation time: 20–30 minutes
- Simmering / cooking time: 1 hour 20 minutes – 1 hour 40 minutes
- Total time: ~1 hour 40 minutes – 2 hours 10 minutes
Makes: about 6 generous servings.
Approximate nutrition per serving:
- Calories: ~630 kcal
- Protein: ~48 g
- Fat: ~34 g
- Carbohydrates: ~39 g
(These values are estimates for the full recipe as written divided into six portions — vary with exact cuts, added oil, and whether you serve in pumpkin.)
Abuela’s tips and variations
- Fruit choices: If peaches are not available, use apricots, pears, or a few prunes — each lends a different sweet lift. Canned peaches work fine in winter.
- A little sweetness goes far: Start small with sugar or raisins; you can always add more but it’s hard to take it away. Carbonada tastes best when sweet balances savory.
- Thickness: If your stew is too thin, mash a few potato cubes against the pot side to thicken naturally. If it’s too thick, add a splash of stock.
- Make ahead: Like many stews, carbonada tastes even better the next day. Reheat gently and add a little fresh water or stock if it has tightened in the fridge.
- Vegetarian version: Replace beef with hearty mushrooms and add extra beans; use vegetable stock and keep the peaches and corn for the authentic sweet note.
Why we love carbonada
Carbonada is a criollo embrace — it carries the land’s staples (potatoes, corn) and the sweetness of fruit that lifts every spoonful. When served in a pumpkin, it becomes a celebration on the table: warm, colorful, and generous. Share it with family, tell old stories, and let everyone take seconds. That, mi niño, is how memories are made.
