By Kurt Winner
Caballadas is a multi- night stay at a private, secluded and stunningly beautiful estancia in Patagonia, Argentina. The family members of this generation of owners have decided to open the estancia for a few weeks each year. Part of the forward-thinking team caring for this magical place are two sisters, Agustina and Isabel Lagos Mármol who do world-wide promotions, bookings and lodge management. To help preserve the private 60,000-acre ranch, they operate the estancia program ‘ Caballadas’ as a means to be able to pass the estancia in good shape on to the next generation. Isabel’s husband, Santiago Uriburu is a polo-playing horseman who runs the incredible riding series here. For serious riders who want to ride in the mountains and explore thousands of acres of nature on fabulous horses; you must be experienced, skilled on outdoor terrain, posses a great sense of adventure and be willing to ride steep mountain trails. Meals and wines are included at the wood and stone lodge house where you will sleep in a private room with a bath. This is truly one of the last remote places in Argentina.
As he is on the polo field, Mr. Uriburu is a skilled technician in the kitchen too. He sent along this favorite stew, a staple of ranch life in Argentina. He says “it is like a goulash”. You can put in whatever you have on hand. Here is the recipe for a classic, simple, never go wrong recipe, typical of Patagonia, Carbonada Criolla . This beef stew from Patagonia Argentina is slightly unusual but quite delicious. Dried fruits (apricots or raisins) sweeten the stew, as do the sweet potatoes. Tomatoes and onions, winter squash, and hearty chunks of beef round off the complex flavor of this wonderful stew. Carbonada Criolla is perfect for when the weather turns chilly, served with cornbread, a salad and a good bottle of Malbec.
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Carbonada Criolla, A Patagonian Beef Stew
- Total Time: 125 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A hearty beef stew, a Patagonian ranch staple. Sweet potatoes, dried apricots, and mushrooms add depth.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1/3 cup olive oil
- 1 lbs (680 g) stewing beef, cut into 1 inch pieces
- 1 can stewed tomatoes
- 2 cups (473 ml) 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 (198 g) dried apricots, roughly chopped (about 1 cup)
- 1 cups (237 ml) frozen corn
- 1 cups (237 ml) sliced wild Patagonian mushrooms (I used white button mushrooms)
- salt and pepper to taste
Instructions
- Sauté the onions, green pepper, mushrooms, and garlic in olive oil until golden and soft.
- Add the beef and cook over medium-high heat, turning to brown all sides.
- Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots. Lower heat to a simmer.
- Cover and simmer over low heat for one hour. Taste and season with salt and pepper. Add more beef broth if needed.
- Cook for about a half hour longer, until the beef is tender.
- Stir in the frozen corn and simmer for 5 to 10 minutes more.
Notes
- For a richer flavor, sear the beef in batches to ensure a good crust before adding the other ingredients.
- If you don’t have Patagonian mushrooms, cremini or shiitake mushrooms are excellent substitutes.
- This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Argentinian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 35
- Cholesterol: 90
Frequently Asked Questions
What is Carbonada Criolla and where does it originate?
Carbonada Criolla is a hearty beef stew from the Patagonia region of Argentina. It combines beef with sweet elements like dried fruit and corn, cooked low and slow until the meat is tender and the broth is rich.
Can Carbonada Criolla be served inside a pumpkin?
Yes, traditionally this stew is sometimes served in a hollowed-out roasted pumpkin, which adds sweetness to each serving. You scoop some of the soft pumpkin flesh into the bowl along with the stew.
What cut of beef is best for this Patagonian stew?
Chuck roast or stewing beef cut into cubes works well because the connective tissue breaks down during the long braise. Avoid lean cuts, which tend to dry out over extended cooking times.
