Dinner Party · Argentine
Carbonada Criolla
A rustic Argentine stew of beef, sweet potatoes, and corn. For the best presentation, serve it inside a hollowed out pumpkin.
Why This Works
The inclusion of dried fruit adds a subtle sweetness that cuts through the rich, savory beef stock.
The Upgrade
Add a pinch of cinnamon for a truly authentic Argentine aroma.
Chef's Secret
Michelin TechniqueThe dried peaches are essential for the balance of the dish; don't skip them, as they provide an acidic-sweet contrast to the beef.
Ingredients
Total time including resting: 45 min
Directions
Sear the beef in a large pot until deeply browned on all sides.
8 minRemove the beef and sauté onion and bell pepper in the same pot until soft.
5 minAdd the beef back in with stock, paprika, and chopped dried peaches.
2 minCover and simmer until the beef starts to tenderize.
15 minAdd sweet potato cubes and corn, simmering until the potatoes are tender.
10 minAdjust seasoning with salt and pepper to taste.
2 minServe warm; if using a pumpkin, scoop some of the roasted flesh into the bowl with the stew.
Wine Pairing
Carménère
Red Wine
The BottleConcha y Toro Terrunyo Carménère
The bell pepper and spice notes in Carménère enhance the sweetness of the corn and pumpkin. It is a robust red that matches the rustic, hearty profile of a traditional stew.
Nutrition per Serving
490
calories
35g
protein
55g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Mixed Green Salad
A simple vinaigrette-dressed salad with fresh herbs offsets the heaviness of the beef and root vegetable stew.
Ingredients
Directions
Thoroughly wash and dry the mixed greens using a salad spinner to ensure the dressing adheres perfectly.
In a large chilled mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
Gently fold the greens and fresh parsley into the dressing using clean hands or tongs to avoid bruising the delicate leaves.
Taste and adjust seasoning, ensuring the acidity balances the richness of the stew.
Arrange the dressed salad immediately on chilled plates.
Side Dish
Crusty Sourdough
Serve crusty bread on the side to mop up the savory, thick juices from the stew.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the sourdough into 1-inch thick rustic batons.
Combine softened butter, minced garlic, and rosemary in a small bowl until uniform.
Spread the garlic-herb butter generously over one side of each bread slice.
Arrange slices on a baking sheet and toast for 8-10 minutes until edges are deeply golden and crisp.
Sprinkle immediately with flaky sea salt and serve warm alongside the stew.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.