Carbonada Criolla (Argentinian Beef Stew)

Argentinian Beef Stew

The Spruce Eats / Eric Kleinberg

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
484 Calories
18g Fat
51g Carbs
31g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 484
% Daily Value*
Total Fat 18g 24%
Saturated Fat 5g 24%
Cholesterol 76mg 25%
Sodium 391mg 17%
Total Carbohydrate 51g 18%
Dietary Fiber 6g 22%
Protein 31g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This criolla beef stew, from Patagonia, Argentina, may be a slightly unusual preparation, but it is quite delicious. Dried fruits—such as apricots or raisins—along with sweet and white potatoes, give the stew a slightly sweet taste, while tomatoes and onions, winter squash, and hearty chunks of beef round out the complex flavor.

Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly. It is great served with cornbread and a green salad.



  • 1/3 cup olive oil
  • 1 large onion (chopped)
  • 1 green pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 pounds stewing beef (cut into 1-inch pieces)
  • 1 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))
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 cup frozen corn

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Argentinian Beef Stew

    The Spruce Eats / Eric Kleinberg

  2. In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.

    A pot with peppers, garlic, and onions cooking in oil

    The Spruce Eats / Eric Kleinberg

  3. Add the beef and cook on medium-high heat, turning to brown all sides.

    A pot with cooked vegetables and raw beef

    The Spruce Eats / Eric Kleinberg

  4. Add the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, squash and apricots, and lower heat to a simmer.

    A pot of soup with squash, potatoes, and tomatoes added

    The Spruce Eats / Eric Kleinberg

  5. Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if the stew seems too thick.

    A covered pot of stew simmering

    The Spruce Eats / Eric Kleinberg

  6. Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.

    A pot of stew with corn added

    The Spruce Eats / Eric Kleinberg

Recipe Variation

  • Use a red or yellow pepper in place of the green pepper. Or use half of green pepper and half of a red or yellow pepper for added color and flavor.
  • Add your own variation by putting additional vegetables in the pot, such as cut green beans.
  • Use fresh corn cut straight off the cob in place of the frozen corn.
  • Add some raisins along with the dried apricots.

How to Store and Freeze

Beef stew should be cooled down before refrigerating or freezing it.

  • To store for a few days, place in an airtight container and put in the refrigerator, where it will keep for up to four days.
  • Freeze the stew in freezer-safe zip bags or containers for up to three months. Make sure you leave 1/2-inch headspace for expansion as it freezes.

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