Argentine carbonada stew
An Argentine beef stew with vegetables, corn and dried peaches in a thick sauce. Serves 6; times are approximate.
Brown the beef and cook a tomato base before adding the vegetables in stages. Add the corn and dried peaches near the end so they hold their shape. Serves 6; preparation and cooking times are approximate.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Cut the beef into cubes; slice the onion, chop the garlic, dice the tomatoes and prepare the vegetables in slices or cubes. Soak the dried peaches until softened.
Ready to continue when: The beef and vegetables are cut, and the dried peaches are soft.
20 min - 02
Brown the beef and cook the base
Heat the oil in a pot and brown the beef. Add the onion and garlic and cook until they begin to brown. Add the tomatoes, bay leaves, oregano and paprika; cook the base for 15 to 20 minutes.
Ready to continue when: The beef is browned and the tomato base has thickened slightly.
20 min - 03
Add the vegetables and stock
Add the carrots, potatoes and celery; a few minutes later, add the sweet potatoes and squash. Pour in the stock and simmer until the vegetables are tender.
Ready to continue when: A fork passes easily through the vegetables, but they still hold their shape.
15 min - 04
Finish with corn and dried peaches
Add the sliced corn and soaked dried peaches during the final 5 minutes of cooking. If needed, add stock gradually to keep the sauce thick.
Ready to continue when: The corn is hot and tender, and the sauce coats the ingredients without being watery.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Comité Científico aesan.gob.es/dam/jcr:1c57d784-1e9a-48ba-abfc-8dc315083560/comite_cientifico_12.pdf
- LA CARBONADA CRIOLLA www.afuegolento.com/receta/la-carbonada-criolla/12887/
- Receta de Clásica, criolla y contundente: la carbonada de Dolli Irigoyen en Foodit foodit.lanacion.com.ar/recetas/criolla-y-contundente-la-carbonada-de-dolli-irigoyen-nid30042…
- Layout 1 cesni-biblioteca.org/archivos/Libro%20docente%203.pdf
- Las plantas en la alimentación de pobladores rurales de los ambientes ... www.researchgate.net/publication/330372097_Las_plantas_en_la_alimentacion_de_pobladores_rura…
- Evaluación fenológica del frijol INTA Rojo con distintas dosis de biofertilizante en la Finca Buenos Aires, Jinotega | OpenAlex openalex.org/W7161453198
- Mapa de Sabores mapadesabores.yvera.tur.ar/tucuman/platos-tipicos/642a240f-fbfe-450f-8229-957f05514c4a
- Diferencia entre revisiones de «Carbonada criolla» - EcuRed www.ecured.cu/index.php?diff=next&oldid=3265461&title=Carbonada_criolla
- El otro guiso bien argentino y económico que queda perfecto para el 25 de Mayo www.losandes.com.ar/sociedad/el-otro-guiso-bien-argentino-y-economico-que-queda-perfecto-el-…
- Carbonada criolla: el origen y la receta del guiso patrio que rinde homenaje al 25 de mayo www.airedesantafe.com.ar/cocina/carbonada-criolla-el-origen-y-la-receta-del-guiso-patrio-que…
- LA CARBONADA, UN GRAN HÍBRIDO CRIOLLO produccion-animal.com.ar/temas_varios/temas_varios/121-carbonada.pdf
State: Published after documentary validation; no “Tested” label is shown.