Carbonada

Name: Carbonada
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 3 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 3 tbsp tomato paste; 3 cups beef broth; 4 carrot, cut into chunks; 4 potato, cut into chunks; 1 cup corn kernels (fresh or frozen); 1 cup green beans, cut into 2-inch pieces; 2 bay leaf; 1 tsp dried oregano; to taste salt and pepper; 1 medium butternut squash (whole)

Rich Argentine beef and vegetable stew braised with tomato and served in a roasted squash bowl. A hearty comfort dish perfect for cooler weather.

150 minMediumServes 6480 cal/serving

ArgentinianDinnerStovetop and OvenStandard

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Ingredients

3 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 tbsp tomato paste
3 cups beef broth
4 carrot, cut into chunks
4 potato, cut into chunks
1 cup corn kernels (fresh or frozen)
1 cup green beans, cut into 2-inch pieces
2 bay leaf
1 tsp dried oregano
to taste salt and pepper
1 medium butternut squash (whole)

Instructions

1

Preheat oven to 350°F.
2

Cut the top off 1 medium butternut squash (whole) and scoop out seeds. Season inside with to taste salt and pepper. Place cut-side down on a baking sheet and roast for 45 minutes until tender.
3

Meanwhile, heat 2 tbsp olive oil in a large pot over medium-high heat. Brown the 3 lbs beef chuck, cut into 1-inch cubes in batches, about 8 minutes total. Remove and set aside.
4

Sauté 1 diced yellow onion and 4 cloves minced garlic until softened, about 3 minutes. Stir in 3 tbsp tomato paste and cook for 1 minute.
5

Return beef chuck, cut into 1-inch cubes to the pot and add 3 cups beef broth, 2 bay leaf, and 1 tsp dried oregano. Bring to a simmer, cover, and cook on stovetop for 30 minutes.
6

Add 4 cut into chunks carrot and 4 cut into chunks potato. Continue simmering for 20 minutes.
7

Add 1 cup corn kernels (fresh or frozen) and 1 cup cut into 2-inch pieces green beans and cook for another 10 minutes until vegetables are tender.
8

Season with to taste salt and pepper to taste. Remove bay leaf.
9

Carefully pour the stew into the roasted butternut squash (whole) and serve directly from the squash.

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Questions

What is Carbonada?

Rich Argentine beef and vegetable stew braised with tomato and served in a roasted squash bowl. A hearty comfort dish perfect for cooler weather. This reference files it under Argentinian dinner: made on the stovetop and in the oven, rated medium and about 150 minutes start to finish.

How much time should I plan for Carbonada?

As written, 150 minutes: 30 of prep and 120 of cooking. The longest single stretch is step 2 (45 minutes): "Place cut-side down on a baking sheet and roast for 45 minutes until tender."

What temperature do I cook Carbonada at?

For Carbonada, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2.

Can I skip the searing in Carbonada?

Step 3 reads: "Brown the 3 lbs beef chuck, cut into 1-inch cubes in batches, about 8 minutes total." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Carbonada?

One serving (the recipe makes 6) is about 480 calories, with 38 g protein, 42 g carbohydrate and 18 g fat, plus 6 g fiber and 620 mg sodium.

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