Best 5 Carbonada Criolla Argentina Meat Veg Fruit Stew Recipes

Carbonada criolla argentina, also known as Argentinean beef stew, is a hearty and flavorful dish that combines the richness of beef, the freshness of vegetables, and the sweetness of fruits. This classic stew is a staple of Argentinean cuisine and is often served during special occasions and family gatherings. With its comforting aroma and delicious taste, carbonada criolla argentina is a dish that is sure to warm your heart and fill your belly. Let's explore the best recipe to prepare this delightful stew, so you can create a culinary masterpiece that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

Carbonada Criolla - Argentina Meat, Veg, Fruit Stew image

Beef is the national dish of Argentina. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob, plus fruit. From FoodinArgentina.com.

Provided by kitty.rock

Categories One Dish Meal

Time 1h5m

Yield 1 cup servings, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 lbs stewing beef, cut into 1-inch chunks
4 tomatoes, large, coarsely chopped
1 green pepper, coarsely chopped
1 large onion
3 garlic cloves, minced
2 bay leaves
1 teaspoon oregano
2 cups chicken stock
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 ears corn, cut into 1-inch widths (or use 2 cups of frozen corn)
2 zucchini, diced into 1/2-inch pieces
2 peaches, peeled and cut in 1/2-inch pieces
2 pears, peeled and cut in 1/2-inch pieces

Steps:

Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
Add bay leaves, oregano, and chicken stock, and bring to a boil.
Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
Cook 5 more minutes.
Serve hot.

CARBONADA CRIOLLA MINI EMPANADAS

Carbonada Criolla Mini Empanadas image

These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.

Provided by SunnyDaysNora

Categories Empanada Recipes

Time 5h40m

Yield 36

Number Of Ingredients 18

Ingredients

1 ½ pounds thinly sliced beef
1 (15.25 ounce) can whole kernel corn, undrained
2 small tomatoes, diced
1 small sweet potato, diced
1 small zucchini, diced
1 small pear, diced
1 small onion, diced
1 small red bell pepper, diced
2 tablespoons chicken bouillon granules
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground paprika
½ teaspoon ground cumin
2 large bay leaves
3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
2 cups oil, or as needed

Steps:

Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g

ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA)

Argentinian Beef Stew (Carbonada Criolla) image

Make and share this Argentinian Beef Stew (Carbonada Criolla) recipe from Food.com.

Provided by Chef PotPie

Categories South American

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 1/2 lbs stewing beef, cut into 1-inch pieces
1 (16 ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1/4 cup raisins
1 cup frozen corn
salt and pepper, to taste

Steps:

In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
Add the beef and cook on medium-high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
Serve with rice and cornbread.

Nutrition Facts : Calories 531.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 720.2, Carbohydrate 67.6, Fiber 7.9, Sugar 33.9, Protein 30.9

CARBONADA CRIOLLA

Carbonada Criolla image

This is a very, very delicious stew. With many ingredients simmered together, this stew has wonderful flavors that all compliment each other very well. This stew is very good served alone, or it can be accompanied by a steamed vegetable and bread. This is a perfect winter dish that simmers all day long and fills the kitchen with a wonderful aroma that makes everyone ask when dinner will be ready.

Provided by Cooking to Perfecti

Categories Stew

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

4 tablespoons butter
2 tablespoons olive oil
flour
2 lbs boneless beef roast, cut into 1 inch cubes
1 lb boneless pork, cut into 1 inch cubes
2 cups diced onions
1 1/2 cups dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
2 ears corn, cut into 1 inch slices (optional)
4 small sweet potatoes, peeled and cubed (roughly 2 cups)
12 ounces dried peaches, halved
12 ounces frozen sliced yellow squash
1 cooking apple, peeled,cored,and cubed
1/4 cup seedless raisin

Steps:

Heat butter and oil in heavy casserole or Dutch oven.
Lightly roll meat cubes in flour; place in casserole and brown on all sides.
Remove meat; add onions to casserole and sauté until golden.
Return meat to casserole; add wine, beef broth, tomato paste, bay leaf, thyme, salt, and pepper.
Cover and simmer gently until meat is quite tender, roughly 45 minutes.
Add corn, potatoes, and dried fruit, and cook for another 20-30 minutes.
Add frozen squash, apple, and raisins, and cook for another 10 minutes.
Serve and garnish with parsley.

Nutrition Facts : Calories 631.6, Fat 23.3, SaturatedFat 9, Cholesterol 121.4, Sodium 879.5, Carbohydrate 61.5, Fiber 3.6, Sugar 10.2, Protein 39.4

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)

Argentine Chicken Stew (Cazuela Gaucho) image

Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic

Provided by Mirj2338

Categories Stew

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 chicken, cut up
flour (for dredging)
olive oil (for sauteing)
3 large carrots, cut into chunks
8 potatoes, peeled and cut into chunks
1 lb pumpkin or 1 lb hubbard squash, peeled, seeded and cut into chunks
2 large parsnips, cut into chunks
3 onions, sliced
1 -2 garlic clove, minced
1 teaspoon paprika (preferably Hungarian)
1 bay leaf
salt and pepper
1/2 cup white wine
chicken stock
1/2 cup barley
2 ears corn, sliced into 1 1/2-inch slices
1 (10 ounce) package frozen peas, thawed
1/2 lb green beans, cut
1 egg, beaten

Steps:

Heat some oil in a Dutch oven.
Dredge the chicken pieces in seasoned flour.
Saute the chicken until golden brown on all sides.
Remove chicken and set aside.
If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
Remove vegetables and set aside.
Saute onions until limp and translucent.
Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
Return chicken and sauteed vegetables to the pan.
Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
Bring to a boil, cover, and reduce the heat to a simmer.
Cook for 20 minutes and add barley and corn cob slices.
Cover and continue cooking for 30 minutes.
Add green beans and thawed peas and cook for 10 additional minutes.
Beat the egg.
Add a little of the hot liquid from the pan and beat the egg vigorously.
Add the egg to the pot and stir.
Cook for an additional 5 minutes.
Taste the stew and correct the seasoning, if necessary.
Serve the stew in soup plates or deep dinner plates with a rim.

Tips:

Choose high-quality beef for the stew, such as chuck roast or short ribs. These cuts will become tender and flavorful as they cook.
Brown the beef in batches before adding it to the stew. This will help to develop flavor and prevent the meat from becoming tough.
Use a variety of vegetables in the stew, such as potatoes, carrots, celery, and onions. This will add flavor and texture to the dish.
Add some fruit to the stew, such as peaches, pears, or apples. This will add a sweet and tangy flavor to the dish.
Use a good quality red wine for the stew. This will add depth of flavor and richness to the dish.
Simmer the stew for at least 2 hours, or until the beef is tender and the vegetables are cooked through.
Serve the stew with a side of rice or mashed potatoes.

Conclusion:

Carbonada criolla is a hearty and flavorful stew that is perfect for a cold winter day. It is made with beef, vegetables, fruit, and red wine. The stew is simmered for hours until the beef is tender and the vegetables are cooked through. Carbonada criolla is a delicious and satisfying dish that is sure to please everyone at your table.