Traditional Dishes: How to Prepare Carbonada

There are various theories on the origins of this dish, from its creation in Belgium to being a typical stew made by the charcoal burners of Argentinean and Chilean Patagonia. The one thing that is certain is that it became one of our favorite winter dishes—a great food that keeps you warm.

It became so embedded in Argentinian culinary culture that it was mentioned in the traditional poem of "Martín Fierro", published by José Hernández in 1972.

This stew is cooked until all the firewood is completely charred—another possible reason behind its name.

Cubed beef, sweet potato, potato, squash, carrots, onions, bell pepper and vegetable of beef stock are amongst its most common ingredients.

And, most definitely, a lot of corn.

The big secret behind the carbonada is its most particular and unexpected ingredient: dried peaches.

The step-by-step recipe and ingredients needed to prepare traditional carbonada criolla are shown below. Let’s get cooking!

It is common to side the carbonada with empanadas and in provinces like Córdoba it can be served inside a hollow pan de campo (bread).

Another very traditional way to serve the carbonada in inside a previously cooked os steamed squash.