Best 3 Argentinian Beef Stew Carbonada Criolla Recipes

Embark on a culinary journey to Argentina with Carbonada Criolla, a hearty and flavorful beef stew that embodies the country's rich culinary heritage. This traditional dish is a delectable symphony of tender beef, succulent vegetables, and a medley of spices that come together to create a comforting and satisfying meal. Savor the tantalizing aroma of braised beef infused with the vibrant flavors of tomatoes, onions, peppers, and potatoes. Allow your taste buds to dance with the subtle sweetness of carrots and the earthy notes of cumin, paprika, and oregano. Discover the perfect balance of flavors as the tangy red wine and rich beef broth meld together, creating a savory and irresistible sauce. Elevate your culinary experience with our diverse collection of Carbonada Criolla recipes, ranging from classic to contemporary variations. Dive into the authentic flavors of the traditional recipe, explore vegetarian and gluten-free adaptations, and indulge in tantalizing slow-cooker and pressure cooker versions. Prepare to be captivated by Carbonada Criolla's vibrant colors, intoxicating aromas, and exquisite flavors that will transport you to the heart of Argentina's culinary traditions.

Here are our top 3 tried and tested recipes!

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 - 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.

Tips:

- For the best results, use high-quality beef chuck or shoulder roast. These cuts are tough but will become tender after long, slow cooking. - Cut the beef into 1-inch cubes. This will help the beef brown evenly and cook through. - Brown the beef in batches in a large pot over medium-high heat. Don't overcrowd the pot, or the beef will steam instead of brown. - Remove the beef from the pot and set aside. Add the onions, peppers, and garlic to the pot and cook until softened. - Add the beef broth, wine, tomatoes, tomato paste, cumin, oregano, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 1 hour. - Add the beef back to the pot and continue to simmer for another 1-2 hours, or until the beef is very tender. - Serve the carbonada criolla over rice, noodles, or mashed potatoes.

Conclusion:

Carbonada criolla is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting meal, give carbonada criolla a try!