10 Cozy Carbonada Recipes That Fill Every Bowl With Comfort

When the weather starts to cool down, I can’t help but crave the cozy warmth of a hearty carbonada. These comforting stews offer a hug in a bowl, perfect for those chilly days. From the classic beef version to a vibrant vegetarian twist, each recipe brings a special flavor to your table. Curious about which carbonada might become your new go-to comfort meal? Let’s explore these delicious options together—you’ll want to try them all.

Classic Beef Carbonada

Beef Carbonada is a traditional comfort dish that hails from South America, particularly beloved in Argentina and Bolivia. This hearty stew is characterized by tender chunks of beef simmered in a rich, flavorful broth with a blend of vegetables, spices, and often a hint of sweetness from fruits or sauces.

The warming nature of the dish makes it perfect for cozy gatherings or family dinners, especially on chilly evenings when you crave something satisfying and nourishing. The slow-cooked process allows the beef to become incredibly tender while absorbing all the aromatic flavors of the herbs and spices.

The addition of potatoes and carrots enhances the dish’s heartiness, making it a complete meal in itself. Serve it with crusty bread to soak up the delicious sauce, and you have a classic beef carbonada that will surely impress your family and friends.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 red bell pepper, diced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sear the Beef: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to avoid overcrowding. Sear the meat on all sides until browned, about 5-7 minutes per batch. Remove the beef and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your stew.
3. Add Vegetables: Next, add the sliced carrots and diced red bell pepper to the pot. Cook for about 5 minutes until they begin to soften. Then, add the diced potatoes and stir in the tomato paste, paprika, cumin, and oregano, allowing the spices to toast slightly for about 2 minutes.
4. Combine Ingredients: Return the seared beef to the pot and pour in the beef broth and red wine, if using. Stir well to combine all ingredients. Add the bay leaf, and season with additional salt and pepper to taste.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check if more liquid is needed.
6. Serve: Once the beef is tender, remove the bay leaf and taste for seasoning, adjusting if necessary. Serve the carbonada hot, garnished with fresh parsley, alongside crusty bread or over rice.

Extra Tips:

For an even richer flavor, let the carbonada sit for a few hours or overnight in the refrigerator before reheating and serving; the flavors develop beautifully as it sits.

Additionally, you can customize the dish by adding your favorite vegetables or even a touch of chili pepper for some heat. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the pot during the last 10 minutes of cooking. Enjoy your cozy meal!

Chicken Carbonada With Sweet Potatoes

Chicken Carbonada With Sweet Potatoes is a delightful twist on the traditional carbonada dish, which is a comforting stew hailing from South America. This recipe combines tender chicken pieces with the earthy sweetness of sweet potatoes, creating a harmonious blend of flavors that warm the soul. Ideal for family dinners or gatherings, this dish not only satisfies the taste buds but also fills the kitchen with an inviting aroma, making it a perfect choice for those cozy evenings at home.

To enhance the dish’s richness, a medley of spices is incorporated, which complements the sweet potatoes and chicken beautifully. The addition of aromatic herbs and a hint of acidity balances the sweetness, resulting in a comforting yet vibrant meal. Serve this Chicken Carbonada over a bed of rice or with crusty bread to soak up the delicious broth, making it a complete and satisfying meal for 4-6 people.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced into cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes, with juices
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken pieces. Season with salt, pepper, cumin, smoked paprika, and cayenne pepper (if using). Sauté the chicken until browned on all sides, about 5-7 minutes. This step helps to develop a rich flavor base for the dish.
2. Sauté the Vegetables: Once the chicken is browned, remove it from the pot and set aside. In the same pot, add diced onion, garlic, and red bell pepper. Sauté for about 5 minutes until the onion becomes translucent and fragrant. This will infuse the oil with a delicious flavor, enhancing the overall taste of the stew.
3. Add Sweet Potatoes and Tomatoes: Add the diced sweet potatoes to the pot, stirring to combine. Then, pour in the canned tomatoes with their juices. Stir everything together, allowing the sweet potatoes to soak up the flavors from the sautéed vegetables.
4. Simmer the Carbonada: Return the browned chicken to the pot and add the chicken broth along with dried oregano. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking and guarantee even cooking.
5. Final Seasoning and Serve: Once the sweet potatoes are tender, taste and adjust the seasoning with additional salt and pepper if necessary. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh cilantro for a pop of freshness and color.

Extra Tips: When making Chicken Carbonada, you can customize the recipe by adding other vegetables such as carrots or green beans for extra nutrition. Feel free to adjust the level of heat by modifying the cayenne pepper to suit your taste.

This dish also tastes even better the next day, as the flavors continue to meld, making it a great option for meal prep or leftovers. Enjoy this hearty stew with a side of crusty bread or over your choice of grain for a complete meal!

Vegetarian Carbonada With Lentils

Vegetarian Carbonada is a delightful twist on the traditional South American dish, bringing warmth and comfort to your dining table. This hearty stew is packed with nutritious lentils, vibrant vegetables, and aromatic spices that create a rich and satisfying meal. Perfect for cozy evenings or gatherings with friends, this carbonada celebrates the essence of plant-based cooking while delivering a burst of flavor in every bite.

The beauty of this Vegetarian Carbonada lies in its versatility; you can easily adapt the recipe by adding your favorite seasonal vegetables or adjusting the spices to suit your taste. The lentils not only provide protein but also lend a satisfying texture to the dish. Serve it with crusty bread or over a bed of rice for a complete meal that will warm your soul.

Ingredients (Serves 4-6)

• 1 cup green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.
2. Add the Vegetables: Incorporate the diced carrots and red bell pepper into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Incorporate the Lentils and Potatoes: Add the rinsed lentils and cubed potatoes to the pot, mixing well with the sautéed vegetables. This step allows the lentils to absorb the flavors from the aromatics.
4. Add the Remaining Ingredients: Pour in the diced tomatoes (with their juices) and vegetable broth. Sprinkle in the smoked paprika, ground cumin, dried oregano, salt, and pepper. Stir everything together to combine well.
5. Simmer the Carbonada: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils and potatoes are tender, stirring occasionally.
6. Add Zucchini and Adjust Seasoning: In the last 5 minutes of cooking, add the diced zucchini. Taste the carbonada and adjust the seasoning with more salt and pepper if needed.
7. Serve and Garnish: Once cooked, ladle the Vegetarian Carbonada into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice for a complete meal.

Extra Tips

When preparing Vegetarian Carbonada, feel free to experiment with different vegetables based on what you have on hand. Sweet potatoes, butternut squash, or even leafy greens like spinach can all make excellent additions.

For a bit of heat, consider adding a pinch of red pepper flakes or a splash of hot sauce. This dish also freezes well, so don’t hesitate to make a larger batch for easy reheating on busy days. Enjoy the delightful flavors and comforting warmth of this vegetarian classic!

Spicy Pork Carbonada

Spicy Pork Carbonada is a vibrant and hearty dish that perfectly embodies the warmth and comfort of traditional carbonada while adding an exciting twist with bold spices. Originating from South American cuisine, this dish combines tender pork with a rich tomato and pepper sauce, creating a delightful balance of flavors that will surely be a hit at your dining table.

Whether it’s a family gathering or a cozy dinner for two, this carbonada will envelop you in its comforting embrace.

The key to a great Spicy Pork Carbonada lies in the selection of spices and the slow cooking process, which allows the pork to absorb all the delicious flavors from the vegetables and spices. This dish is best served with a side of rice or crusty bread to soak up the savory sauce. Prepare to indulge in a meal that warms not only your stomach but also your soul.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (red and yellow), chopped
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sear the Pork: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed pork shoulder in batches, ensuring not to overcrowd the pot. Sear the pork for about 5-7 minutes, or until browned on all sides. This step enhances the flavor through caramelization.
2. Sauté the Aromatics: Once all the pork is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables: Stir in the chopped bell peppers and cook for another 5 minutes until they start to soften. This will create a flavorful base for the carbonada.
4. Incorporate the Tomatoes and Spices: Return the browned pork to the pot. Add the diced tomatoes, chicken broth, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded beautifully.
6. Finish with Corn: In the last 15 minutes of cooking, add the corn kernels to the pot. Stir them in and allow to cook until heated through. Adjust seasoning if necessary.
7. Serve: Once the pork is tender and the sauce has thickened, remove from heat. Serve the Spicy Pork Carbonada hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

For an added depth of flavor, consider marinating the pork overnight in the spices and some lime juice. This not only infuses the meat with flavor but also helps tenderize it.

Feel free to adjust the level of spice by increasing or decreasing the cayenne pepper according to your preference. Additionally, pairing this dish with a cooling side, like a simple avocado salad, can balance the heat beautifully. Enjoy your cooking adventure!

Carbonada With Quinoa and Black Beans

Carbonada is a traditional stew that showcases the rich and hearty flavors of South American cuisine. This particular version incorporates quinoa and black beans, making it a nutritious and satisfying dish that’s perfect for chilly nights. The combination of tender vegetables, protein-packed beans, and the nutty flavor of quinoa creates a meal that’s both comforting and wholesome. This recipe is ideal for families or gatherings, serving between 4 to 6 people.

The beauty of Carbonada With Quinoa and Black Beans lies in its versatility. You can easily adjust the ingredients based on what you have on hand, making it an excellent option for using up leftover vegetables. The spices are simple yet flavorful, ensuring that each bite is packed with taste. This dish isn’t only delicious but also provides a wonderful opportunity to explore the vibrant flavors of South American cooking.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions

1. Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitter coating called saponin. Drain well and set aside.
2. Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
3. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent. This step builds the base flavor for the dish.
4. Add Remaining Vegetables: Stir in the chopped bell pepper, carrot, and zucchini. Cook for another 5-7 minutes until the vegetables begin to soften. This step adds texture and nutrition to your carbonada.
5. Incorporate Spices and Tomatoes: Add the ground cumin, smoked paprika, and oregano to the vegetable mixture. Stir for about 1 minute until the spices become fragrant. Then, pour in the canned diced tomatoes (with their juices) and add the black beans. Stir to combine all ingredients well.
6. Simmer the Mixture: Bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally, so the flavors meld together. Taste and season with salt and pepper as needed.
7. Combine with Quinoa: Once the veggies are tender and the mixture is well combined, gently fold in the cooked quinoa. Stir until everything is evenly distributed and heated through.
8. Serve: Ladle the carbonada into bowls and garnish with fresh cilantro or parsley, if desired. Enjoy warm with crusty bread or on its own.

Extra Tips

When cooking Carbonada With Quinoa and Black Beans, feel free to experiment with additional vegetables such as corn, sweet potatoes, or spinach for added flavor and nutrition.

You can also adjust the spices according to your preference—adding a pinch of cayenne pepper for heat or using smoked chili powder for a deeper flavor.

This dish can be made ahead of time and stored in the fridge for up to three days, making it a perfect option for meal prep. Reheat gently on the stove and add a splash of broth or water if it seems too thick.

Seafood Carbonada With Coconut Milk

Seafood Carbonada with Coconut Milk is a delightful twist on the classic carbonada, a traditional stew that showcases the rich flavors of the sea. This dish combines an array of fresh seafood with a creamy coconut milk base, resulting in a comforting meal that’s both hearty and invigorating.

The combination of spices and herbs used in this recipe elevates the flavors, making it a perfect choice for family gatherings or cozy nights at home. This recipe serves 4-6 people, making it an ideal option for sharing with loved ones.

The use of coconut milk not only adds a luscious texture but also enhances the overall flavor profile, making this carbonada a unique and satisfying dish. Serve it with a side of rice or crusty bread to soak up the delicious sauce, and your guests will surely be asking for seconds!

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) white fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
• 1 lb (450g) mussels, cleaned and debearded
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium tomato, chopped
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Seafood: Begin by rinsing the shrimp and fish under cold water. Pat them dry with paper towels and set aside. Make sure the mussels are cleaned and any open shells are discarded.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Incorporate the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Add the Vegetables: Once the onions and garlic are fragrant, add the diced red and green bell peppers and chopped tomato. Cook for another 5-7 minutes until the vegetables soften.
4. Season the Mixture: Sprinkle in the paprika, ground cumin, and turmeric, stirring well to combine. This step helps to infuse the vegetables with warm spices that will flavor the entire dish.
5. Pour in the Liquids: Add the vegetable broth and coconut milk to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
6. Add the Seafood: Gently add the shrimp, fish pieces, and mussels to the pot. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
7. Season to Taste: Taste the carbonada and season with salt and pepper as needed. Confirm the flavors are balanced before removing it from the heat.
8. Serve: Ladle the Seafood Carbonada into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges on the side to add a bright, zesty finish.

Extra Tips

When cooking Seafood Carbonada with Coconut Milk, consider using a variety of seafood to enhance the dish’s complexity and flavor. Feel free to include squid or scallops for additional texture.

If you prefer a spicier kick, add a sliced red chili or a pinch of cayenne pepper during the cooking process. Make sure to serve the dish immediately after cooking for the best taste, and don’t hesitate to adjust the coconut milk quantity based on your desired creaminess. Enjoy your culinary creation!

Slow Cooker Carbonada

Slow Cooker Carbonada is a delightful twist on a traditional Argentine stew that warms the soul and fills the belly. This hearty dish combines tender pieces of meat with a variety of vegetables, herbs, and spices, making it the perfect comfort food for chilly evenings. Utilizing a slow cooker guarantees that all the flavors meld beautifully over hours, resulting in a rich and satisfying meal that practically cooks itself.

The beauty of Slow Cooker Carbonada lies not just in its flavor but also in its versatility. You can customize the recipe with your favorite vegetables or even switch up the type of meat used. The long cooking time allows for the meat to become incredibly tender, while the vegetables contribute their own unique textures and flavors. Serve this carbonada with crusty bread or over a bed of rice for a complete meal that your family will love.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 red bell pepper, chopped
• 1 cup green peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups beef broth
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sear the Meat: Begin by heating the olive oil in a large skillet over medium-high heat. Add the cubed beef chuck and sear it on all sides until browned. This step locks in the flavors and creates a nice crust on the meat. Once browned, transfer the beef to the slow cooker.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This will enhance the overall flavor of the carbonada. Once done, transfer this mixture to the slow cooker.
3. Add the Vegetables: To the slow cooker, add the sliced carrots, diced potatoes, chopped bell pepper, and green peas. These vegetables not only add nutrition but also a variety of textures that make the dish hearty and satisfying.
4. Incorporate the Liquids and Spices: Pour in the diced tomatoes along with their juice and the beef broth. Sprinkle in the smoked paprika, cumin, dried oregano, and season with salt and pepper. Stir everything gently to combine, guaranteeing the spices are evenly distributed.
5. Cook on Low: Cover the slow cooker and set it to low heat. Allow the carbonada to cook for 6-8 hours. This slow cooking process allows the beef to become incredibly tender and the flavors to deepen.
6. Check for Doneness: About 30 minutes before serving, check the stew. If the potatoes and carrots are tender, it’s ready. If you prefer a slightly thicker stew, you can remove the lid and let it cook for an additional 30 minutes to reduce the liquid.
7. Serve: Once cooking is complete, taste and adjust seasoning if necessary. Ladle the carbonada into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice for an extra comforting meal.

Extra Tips: For a richer flavor, consider adding a splash of red wine to the broth before cooking. Additionally, if you have leftovers, this carbonada tastes even better the next day as the flavors continue to develop.

Feel free to experiment with different vegetables based on seasonal availability or personal preference—zucchini, corn, or even butternut squash can be wonderful additions!

Carbonada With Root Vegetables

Carbonada, a traditional stew hailing from Argentina, is a hearty and warming dish that beautifully combines tender beef with an array of root vegetables. This cozy dish is perfect for chilly nights, bringing comfort and nourishment to the table. The rich flavors of the beef meld with the sweetness of the root vegetables and the aromatic herbs, creating a symphony of taste that’s sure to please everyone in your family.

Whether served with crusty bread or over a bed of creamy polenta, this carbonada is an excellent way to enjoy the bounty of seasonal produce.

To make Carbonada with Root Vegetables, you’ll need a variety of ingredients that include both meat and vegetables. The slow cooking process allows the flavors to develop deeply, resulting in a dish that’s as satisfying as it’s flavorful. Gather your ingredients and prepare to create a dish that will fill your home with a delightful aroma, inviting everyone to gather around the dinner table.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 sweet potato, peeled and cubed
• 1 turnip, peeled and diced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef until browned on all sides, about 5-7 minutes. This step enhances the flavor of the meat and adds depth to the stew.
2. Sauté Aromatics: Remove the browned beef from the pot and set it aside. In the same pot, add the diced onion and sauté for about 3-5 minutes, until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. This creates a flavorful base for the carbonada.
3. Add Vegetables: Stir in the diced carrots, parsnips, sweet potato, and turnip. Cook for about 5 minutes, allowing the vegetables to soften slightly. This step helps release the natural sugars in the vegetables, enhancing the overall sweetness of the dish.
4. Combine Ingredients: Return the browned beef to the pot. Pour in the beef broth and red wine, then add the tomato paste, dried thyme, and paprika. Stir well to combine all ingredients. This mixture forms the heart of the carbonada, melding all the flavors together.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, stirring occasionally. The long cooking time allows the beef to become tender and the flavors to develop fully.
6. Season and Serve: Once the beef is tender, taste the carbonada and season with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.

Extra Tips: To elevate the flavor of your carbonada, consider marinating the beef in red wine and herbs for a few hours or overnight before cooking. This not only adds depth to the meat but also enhances its tenderness.

Additionally, feel free to customize the root vegetables according to your preference or what you have on hand. Turnips, rutabagas, or even potatoes can work beautifully in this stew. The longer you let it simmer, the more robust the flavors will be, making it perfect for leftovers the next day!

Chimichurri Carbonada

Chimichurri Carbonada is a delightful blend of traditional Argentine flavors, perfect for warming up on a chilly evening. This dish features tender chunks of beef cooked to perfection with a rich, hearty sauce made from a vibrant chimichurri. The chimichurri, with its fresh herbs and zesty garlic, adds a burst of flavor that elevates the comforting stew of meat and vegetables, making it not only a satisfying meal but also a vibrant centerpiece for any dinner table.

To create this delicious Chimichurri Carbonada, you’ll be combining the bold flavors of chimichurri with classic carbonada ingredients. This dish isn’t only simple to make but also allows for variations based on the vegetables you have on hand. Typically served with crusty bread or over rice, this carbonada is sure to please everyone at the table, whether you’re entertaining guests or enjoying a quiet family dinner.

Ingredients (serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 1 bell pepper, chopped
• 1 cup beef broth
• 1 cup canned diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Cooking Instructions:

1. Make the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and set aside to allow the flavors to meld while you prepare the carbonada.
2. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the meat for about 4-5 minutes on each side until browned. Remove the beef and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Then, add the carrots, potatoes, and bell pepper, cooking for an additional 5 minutes until the vegetables start to soften.
4. Combine and Simmer: Return the seared beef to the pot and add the beef broth, diced tomatoes, cumin, salt, and pepper. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
5. Finish with Chimichurri: Once the carbonada is ready, stir in half of the chimichurri sauce (reserve the rest for serving). Adjust the seasoning with additional salt and pepper if needed.
6. Serve: Ladle the Chimichurri Carbonada into bowls and garnish with fresh parsley. Serve with crusty bread or over rice, and drizzle with the remaining chimichurri sauce for an extra kick.

Extra Tips:

When making Chimichurri Carbonada, consider marinating the beef in a portion of the chimichurri sauce for a few hours or overnight for enhanced flavor. Additionally, feel free to customize the vegetables in the carbonada based on your preferences or what’s in season.

For an even heartier dish, you can add beans or peas. Finally, allowing the stew to rest for a few minutes after cooking can help the flavors develop even further, making each serving even more delicious.

Carbonada With a Twist of Citrus

Carbonada, a traditional stew that hails from the heart of South America, has long been a beloved comfort food. Typically made with tender cuts of beef, vegetables, and a rich, flavorful broth, this dish warms the soul and nourishes the body.

However, by adding a twist of citrus, you can elevate the classic flavor profile, introducing bright and zesty notes that perfectly complement the hearty ingredients. This Carbonada with a Twist of Citrus brings a revitalizing twist, making it a delightful dish for any occasion.

Incorporating citrus into the mix not only enhances the taste but also adds a vibrant color to the dish, making it visually appealing. The combination of juicy oranges and zesty limes gives the stew a unique flair that will surprise and delight your guests.

Whether you’re hosting a dinner party or enjoying a cozy night in, this Carbonada will surely impress with its comforting depth and lively citrus notes.

Ingredients (Serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup butternut squash, diced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Zest of 1 orange
• Juice of 1 orange
• Zest of 1 lime
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Brown the Beef: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Brown the beef on all sides for about 5-7 minutes. This step is essential as it adds depth of flavor to the stew. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This will create a flavorful base for your carbonada.
3. Add the Vegetables: Stir in the sliced carrots, diced potatoes, butternut squash, and bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly. This step helps to infuse the stew with the vegetables’ natural sweetness.
4. Combine the Ingredients: Return the browned beef to the pot and add the diced tomatoes, beef broth, cumin, paprika, oregano, orange zest, orange juice, lime zest, and lime juice. Stir well to combine all the ingredients, confirming the beef and vegetables are submerged in the liquid.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. Taste and Adjust: After simmering, taste the stew and adjust the seasoning with additional salt, pepper, or citrus juice if needed. This is your opportunity to confirm the balance of flavors is just right.
7. Serve: Ladle the carbonada into bowls, garnishing with fresh cilantro or parsley. Serve hot with crusty bread or over rice for a complete meal.

Extra Tips:

When preparing Carbonada with a Twist of Citrus, consider marinating the beef in a mixture of citrus juices and spices for a few hours or overnight. This will further enhance the flavors and tenderize the meat.

Additionally, feel free to experiment with other vegetables based on seasonal availability, such as zucchini or green beans, to make the dish even more vibrant.

Don’t rush the simmering process, as slow cooking allows the flavors to fully develop and creates a rich, hearty stew that everyone will love.