Creole beef and pumpkin stew

Name: Creole beef and pumpkin stew (Carbonada criolla)
Cuisine: Spanish
Ingredients: salt and ground black pepper; 115 g/4 oz/scant 1 cup raisins; salt and ground black pepper; 4 whole corn cobs; 500 g/1¼ lb pumpkin, cut into 2.5cm/1in cubes; 3 fresh peaches, peeled and cut into wedges or 8 ready-to-eat dried apricots, halved; 3 fresh peaches, peeled and cut into wedges or 8 ready-to-eat dried apricots, halved; 4 cloves garlic, chopped; 500 g/1¼ lb lean braising steak, cut into 5cm/2in cubes; 3 onions, chopped; 1 red (bell) pepper, chopped; 45 ml/3 tbsp olive oil; 2 medium carrots, diced; 3 medium potatoes, cut into 2.5cm/1in cubes; 2 tomatoes, chopped; 475 ml/16 fl oz/2 cups beef stock; 5 ml/1 tsp dried chilli flakes; 15 ml/1 tbsp soft brown sugar; 5 ml/1 tsp ground paprika; 5 ml/1 tsp dried oregano

Carbonada criolla

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Originally this would have been slowly simmered over the hot embers of an open fire until all that was left was ashes (carbonada). The dish was adopted by the ‘criollos’, Spanish descendants born in the country during colonial times.

Ingredients

45 ml/3 tbsp olive oil
3 onions, chopped
1

Americas
Europe
Argentina
Spain
Gluten-free

Method

Heat half of the oil in a large pan and cook the onions for 3–4 minutes, stirring. Add the pepper and garlic and cook for 2–3 minutes more. Remove from the pan and set aside.
Heat the remaining oil in the pan and cook the beef until well-brow