Carbonada

Name: Carbonada
Yield: 2 servings
Cuisine: Argentinian
Ingredients: 500g beef chuck or stewing beef, cut into cubes; 1 medium pumpkin or butternut squash (for serving, hollowed out), plus 200g pumpkin flesh, cubed; 1 large onion, diced; 1 red bell pepper, diced; 2 ripe tomatoes, chopped; 2 ears of corn, cut into rounds; 2 medium potatoes, peeled and cubed; 2 peaches or pears, peeled and sliced (fresh or canned); 500ml beef stock; 3 cloves garlic, minced; 2 tablespoons vegetable or olive oil; Salt, black pepper, and dried oregano to taste

About this dish

Carbonada is a hearty Argentine stew made with beef, vegetables, and fruit, often served dramatically inside a hollowed-out pumpkin. It is a warming, rustic dish that balances savory and mildly sweet flavors in a single pot.

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Ingredients

🥩500g beef chuck or stewing beef, cut into cubes

🎃1 medium pumpkin or butternut squash (for serving, hollowed out), plus 200g pumpkin flesh, cubed

🧅1 large onion, diced

🫑1 red bell pepper, diced

🍅2 ripe tomatoes, chopped

🌽2 ears of corn, cut into rounds

🥔2 medium potatoes, peeled and cubed

🍑2 peaches or pears, peeled and sliced (fresh or canned)

🫙500ml beef stock

🧄3 cloves garlic, minced

🫒2 tablespoons vegetable or olive oil

🧂Salt, black pepper, and dried oregano to taste

Method

Serves 2

If serving in a whole pumpkin, cut a lid from the top, scoop out the seeds and stringy flesh, brush the interior with oil, and bake at 180°C (350°F) for about 30 minutes until the interior is just tender but the pumpkin still holds its shape. Set aside.

Heat oil in a large, heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until seared on all sides. Remove and set aside.

In the same pot, reduce heat to medium and sauté the diced onion and red bell pepper until softened, about 5 minutes. Add the minced garlic and cook for a further minute.

Add the chopped tomatoes to the pot and cook, stirring, until they break down and form a rough sauce, about 5 minutes.

Return the browned beef to the pot. Pour in the beef stock and stir to combine. Bring to a gentle simmer, cover, and cook for 30 minutes.

Add the cubed pumpkin flesh, potato cubes, and corn rounds. Continue to simmer, partially covered, for a further 20 minutes, or until the vegetables and beef are tender.

Stir in the sliced peaches or pears and the dried oregano. Cook for an additional 5–10 minutes until the fruit is soft and has flavored the broth. Taste and adjust seasoning.

Ladle the finished stew into the pre-baked whole pumpkin shell for a traditional presentation, or serve directly from the pot into bowls alongside crusty bread.

✓ What Makes it Authentic

Carbonada is a traditional dish associated with Argentine home cooking and is particularly linked to the cooler months and rural cooking traditions. It is found across Argentina but is often associated with the Andean northwest region, where cooking stews and braises inside pumpkins is a well-known local custom. The combination of meat and fruit in a savory stew reflects broader culinary traditions common in the region.

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