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

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.

Questions

How long does Carbonada keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Carbonada?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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