This hearty Argentinian beef stew is loaded with tender beef, sweet potatoes, corn and smoky spices. For a fun twist, serve the stew in a roasted pumpkin shell and enjoy pieces of sweet roasted pumpkin with each savory bite.
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About This Recipe
This Argentinian beef stew, also called carbonada criolla, is a rich and savory stew with chunks of tender beef, sweet potatoes and corn. The tomato based broth is seasoned with smoky spices and the entire stew is slow cooked until the vegetables and beef become perfectly tender.
For a fun presentation, serve the Argentinian stew in a roasted pumpkin shell. Use your spoon to scoop out tender pieces of roasted pumpkin with every bite.
📋 Ingredients
- Beef: Use a hearty beef cut, such as chuck roast that will break down and become tender as it cooks.
- Onion and red bell pepper: These veggies form the base of the stew, adding a subtle sweetness and depth of flavor.
- Garlic: A must-have for a savory stew, garlic adds aromatic richness that complements the smoky spices.
- Smoked paprika and oregano: These spices bring out that deep, earthy Argentinian flavor, with a bit of warmth from the paprika.
- Diced tomatoes and beef stock: The tomatoes bring acidity, while the stock adds body and richness to the stew.
- Potatoes: A mix of sweet potatoes and starchy russet potatoes creates a nice balance of flavors and textures that holds up well in the stew.
- Dried Fruit: Dried dates or dried apricots bring a hint of natural sweetness, that perfectly complements the savory elements.
- Corn: Cut an ear of corn into 8 pieces for easing eating. You can also use frozen corn.
- Pumpkin (optional): Roasting the pumpkin shell turns it into an edible serving bowl that absorbs the stew's flavors and makes for an impressive presentation.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
- Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
- Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca.
⏲️ Instructions
Roast the Pumpkin: Preheat the oven to 400°F Cut the top off and scoop out the flesh and seeds. Place on a baking sheet and roast for 50-55 minutes, until tender.
Sear the Beef: Season the beef with salt and pepper Heat olive oil in a pot an sear beef over medium-high heat until browned. Remove the beef and set aside.
Saute the Aromatics: In the same pot, sauté the onion and bell pepper until soft, about 3-4 minutes. Add the garlic and spices and saute for another minute.
Add the Vegetables: Add the sweet potato, russet potatoes, corn pieces to the pot.
Add the Liquids and Beef: Pour in the diced tomatoes, beef stock, seared beef and add the dried fruit and stir everything well.
Simmer the Stew: Simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the stew has reduced slightly.
Serve the Stew in a Pumpkin Shell
For a fun twist, serve the stew right inside of a roasted pumpkin shell.
To Roast a Pumpkin
- Preheat the oven to 400°F. Cut the top off the pumpkin and scoop out the flesh and seeds.
- Place the pumpkin (and the top, if desired) on a baking sheet and season the inside with salt and pepper.
- Roast the pumpkin for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.
📍 Recipe Tips
- Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
- Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
- Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables.
More Hearty Stew Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Argentinian Beef Stew (in Pumpkin Shell)
LittleFerraroKitchen.com
Equipment
Ingredients
Ingredients:
- 2 pounds cubed beef dried with paper towels
- 2 teaspoons Kosher salt divided
- Ground black pepper
- 2 tablespoons olive oil
- 1 white or yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves finely chopped
- 1 teaspoon smoked paprika
- ¾ teaspoon dried oregano
- 1 teaspoon Red Jalapeño Pepper Paste
- 14 oz can diced tomatoes
- 4 cups beef stock
- 1 large sweet potato peeled and cut into ½-inch cubes
- 2 russet potatoes peeled and cut into ½-inch cubes
- 3 pitted dates or dried apricots roughly chopped
- 1 ear corn cut into 8ths
- Chopped parsley for garnish
For the Pumpkin:
- 1 medium pumpkin
Instructions
Roast the Pumpkin:
- Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and scoop out the flesh and seeds.
- Place the pumpkin (and the top, if desired) on a baking sheet and roast for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.
For the Beef Stew:
- Season the beef with 1 teaspoon of kosher salt and ground black pepper. Heat the olive oil in a large pot over medium-high heat, then sear the beef on all sides until browned. Remove the beef and set aside.
- In the same pot, sauté the diced onion and red bell pepper until soft, about 3-4 minutes. Add the chopped garlic and cook for another minute until fragrant.
- Add the pepper paste (or crushed red pepper, if using), smoked paprika, and dried oregano to the pot, stirring to coat the vegetables in the spices.
- Pour in the diced tomatoes and beef stock, stirring to combine.
- Add the sweet potato, russet potatoes, corn pieces, and dried dates (or apricots) to the stew. Stir everything together.
- Return the seared beef, along with any juices, back into the pot. Season with the remaining 1 teaspoon of kosher salt and let the stew simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the flavors have melded together.
- To serve, ladle the stew into the roasted pumpkin shell (or a regular bowl if preferred) and garnish with chopped parsley.
Notes
-
- Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
- Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
- Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables
- Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
- Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca
- Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
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