Name: Carbonada Beef Pumpkin Stew
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 generous servings
Cuisine: Argentine
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 3 tbsp olive oil; 2 medium yellow onions, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 2 tsp smoked paprika; 1 tsp dried oregano; 2 bay leaves; Salt and freshly ground black pepper, to taste; 3 medium tomatoes, grated (or 1 can 14 oz crushed tomatoes); 4 cups beef broth, low sodium; 1 lb kabocha or butternut squash, peeled and cubed; 1 large sweet potato, peeled and cubed; 2 medium russet potatoes, peeled and cubed; 1.5 cups corn kernels (fresh or frozen); 1/4 cup golden raisins (optional, traditional); 2 tbsp chopped fresh parsley, for finishing

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Carbonada is a beloved Argentine stew built around tender chunks of beef simmered with pumpkin, sweet potato, corn, and potato in a savory tomato broth. The vegetables break down partially to thicken the stew naturally, giving it a rustic, almost creamy texture without any dairy. It is pure comfort food, especially popular in the cooler months of Patagonia and the Pampas.

Prep Time20 mins

Cook Time80 mins

Total Time100 mins

Servings6

Yield6 generous servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
18 gFat
6 gSaturated Fat
46 gCarbs
7 gFiber
12 gSugar
32 gProtein
640 mgSodium
1180 mgPotassium
95 mgCalcium
5 mgIron
38 mgVitamin C
920 mcgVitamin A

Ingredients

For the beef and base

2 lbs beef chuck, cut into 1.5-inch cubes
3 tbsp olive oil
2 medium yellow onions, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp smoked paprika
1 tsp dried oregano
2 bay leaves
Salt and freshly ground black pepper, to taste

For the vegetables and broth

3 medium tomatoes, grated (or 1 can 14 oz crushed tomatoes)
4 cups beef broth, low sodium
1 lb kabocha or butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
2 medium russet potatoes, peeled and cubed
1.5 cups corn kernels (fresh or frozen)
1/4 cup golden raisins (optional, traditional)
2 tbsp chopped fresh parsley, for finishing

Directions

Pat the beef cubes dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until deep golden on all sides, about 8 minutes total; transfer to a plate and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the onions and bell pepper until softened and lightly caramelized, about 7 minutes. Stir in the garlic, paprika, and oregano and cook until fragrant, about 1 minute.
Return the beef and any juices to the pot along with the grated tomatoes and bay leaves. Pour in the beef broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 35 minutes, skimming any foam from the surface.
Add the squash, sweet potato, russet potatoes, and raisins to the pot. Continue to simmer covered for 25 to 30 minutes, until the beef is fork-tender and the vegetables are very soft, with some pieces breaking down to thicken the stew naturally.
Stir in the corn and cook uncovered for 5 more minutes so the kernels heat through. Taste and adjust salt and pepper. Remove the bay leaves.
Ladle into deep bowls, scatter fresh parsley over the top, and serve hot with crusty bread or a side of polenta.

Cook’s Notes

Kabocha squash is the most authentic choice for the pumpkin element; butternut or sugar pumpkin also work well as substitutes.
For deeper flavor, brown the beef very well and deglaze the pot with a splash of red wine before adding the broth.
Traditional recipes from Mendoza and Patagonia often include a handful of dried peaches or raisins, which balance the savory broth with subtle sweetness.
Carbonada tastes even better the next day once the flavors meld, so consider making it a day ahead and reheating gently on the stovetop.
Serve with a drizzle of chimichurri on top for an herbaceous contrast, or with toasted crusty bread to soak up the rich broth.