Carbonada Criolla
Make Carbonada Criolla once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Low and slow is the secret — the longer simmer lets ground beef soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 500 g Ground Beef
- 1 Chopped Onion
- 2 Carrots
- 2 Potatoes
- 1 small Pumpkin
- 100 g Dried Apricots
- 2 l Beef Stock
- Salt
- To taste Pepper
Method
- Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.
- Sauté Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.
- Simmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender.
- Serve: Enjoy hot, with a crusty piece of bread.
- Brown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor.
- Adding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.
Tips for the best Carbonada Criolla
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens ground beef and drives off the liquid too fast.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Carbonada Criolla ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Carbonada Criolla recipe medium to make?
It is rated medium: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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