An Argentine beef stew with squash, potatoes, corn, sweet potato, tomatoes, and fruit for a gentle sweet-savory finish.
25 min prep 55 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Sear the diced beef in olive oil for 8 minutes, until it takes on color.
Add the onion, garlic, and red pepper and saute for 6 minutes.
Add the tomatoes, sweet paprika, cumin, and salt to the pot and cook for 4 minutes into a sauce.
Add the pumpkin, potatoes, sweet potato, corn, rice, and beef stock.
Cook the carbonada over low heat for 38 minutes, until the vegetables are tender.
Dice the peach, add it to the pot, and cook for 7 more minutes.
Rest the stew for 5 minutes and serve hot.
💡 Tip: Add the peach near the end; if it goes in early, it melts and the stew becomes uncontrollably sweet.
🍽️ Serving suggestion: Serve carbonada hot in deep bowls, with cornbread and green salad if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
28
g protein
52
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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