National Dish of Argentina – Carbonada Criolla Stew

June 8, 2017  Nationalfoody Avatar
National Dish of Argentina – Carbonada Criolla Stew


Stewing beef (cut into 1 inch chunks) 2 lbs
Large tomatoes (cut into big chunks) 4
Large green pepper (cut into big chunks) 1
Tablespoons olive oil 3
Large onion (diced) 1
bay leaves 2
cloves garlic (minced) 3
Teaspoon dried oregano 1
Cups of canned chicken stock 2
Irish potatoes (diced) 3
Sweet potatoes (diced) 3
Cups frozen corn kernels 2
Zucchinis (diced into ½ inch chunks) 2
Peaches (diced into ½ inch chunks) 2
Pears (diced into ½ inch chunks) 2

Carbonada Criolla Stew: This popular Argentinian stew is a very hearty meal and it is made with beef, vegetables, and fruit.

Directions for Preparing Carbonada Criolla Stew

  1. Using a large heavy pot or Dutch oven pot
  2. Cook the chunks of beef in hot oil. The beef may need to be cooked in batches to ensure that all of the meat is cooked evenly.
  3. Remove the meat from the pot and set it aside.
  4. In this same pot, add the tomato, onion, and green pepper chunks together with the minced garlic.
  5. The vegetables will cook in the natural fat released by the beef.
  6. Allow the vegetables to cook until they are almost tender.
  7. Flavor the vegetables with a couple of bay leaves and dried oregano.
  8. Pour in the chicken stock, stir and bring to a boil.
  9. Add the cooked beef to the vegetables in the pot as well as the chunks of Irish potato and sweet potato.
  10. Cover the pot with a lid and let the stew simmer for about fifteen (15) minutes.
  11. Then add the frozen corn and zucchini chunks.
  12. Let the stew simmer for ten (10) more minutes.
  13. When the vegetables are almost tender, add the peaches and pears.
  14. Cook the stew for five (5) more minutes, stirring occasionally.
  15. Add salt to taste.Carbonada Criolla Stew is served hot.



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