Carbonada is a traditional Argentine stew that beautifully combines sweet and savory flavors. It features a blend of beef, vegetables, and dried fruits, and is often served in a hollowed-out pumpkin. The inclusion of corn, squash, and sometimes apples or raisins adds a delightful sweetness to the dish, while the beef and vegetables create a hearty and satisfying meal. Carbonada is especially popular during the winter months and is a symbol of Argentina’s rural culinary heritage.

How to Make Carbonada:

Ingredients:

• 1 medium pumpkin (or 1 large butternut squash if pumpkin is unavailable)
• 500g (1 lb) beef stew meat, cut into cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup butternut squash, peeled and cubed
• 1/2 cup dried apricots or raisins
• 2 cups beef or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pumpkin:

   • Cut the top off the pumpkin and scoop out the seeds and stringy fibers. If using a butternut squash, cut it in half and scoop out the seeds. Set aside.

2. Brown the Meat:

   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

4. Add the Broth and Tomatoes:

   • Return the beef to the pot and add the diced tomatoes and beef broth. Stir to combine. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, until the beef is tender.

5. Add Vegetables and Fruits:

   • Add the carrots, potatoes, butternut squash, corn kernels, and dried apricots or raisins to the pot. Stir in the paprika, cumin, oregano, salt, and black pepper. Continue to simmer for an additional 30 minutes, until all the vegetables are tender and the flavors are well blended.

6. Prepare the Pumpkin (if using):

   • While the stew is simmering, preheat your oven to 375°F (190°C). Place the hollowed-out pumpkin or squash in a baking dish and bake for about 30 minutes, until it is tender but still holds its shape.

7. Serve:

   • Carefully ladle the Carbonada into the baked pumpkin or squash, or serve directly from the pot. Garnish with chopped fresh parsley.

Nutritional Information (per serving, approximately 1 cup of stew):

• Calories: 250
• Protein: 12g
• Carbohydrates: 30g
• Fiber: 6g

Tips:

• For added depth of flavor, you can include a splash of red wine or a dash of hot sauce.
• Serve Carbonada with crusty bread for a complete meal.
• If the stew becomes too thick, adjust the consistency with additional beef or vegetable broth.

Enjoy this hearty and comforting dish that captures the essence of Argentine home cooking!