Joan Nathan's Carbonada Criolla

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken offers a leaner option, while pork can be more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar can mimic acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and water with bouillon is a budget-friendly alternative.

Cut the top round of beef into 1.5 to 2-inch squares.

Sauté chopped onions and 4 cloves of garlic in a pan.

Remove the onions and season the beef with salt and pepper.

Brown the beef in the pan.

Add the sautéed onions back to the pan with the beef.

Pour in 2 cups of red wine and reduce for a few minutes until it's reduced by half.

Add 1 bay leaf, 2 cups of tomatoes, 1 teaspoon of oregano, 1 teaspoon of paprika, and more salt and pepper.

Cook the mixture slowly for about 1 hour to soften the meat.

After 1 hour, check the meat for tenderness.

Add about 1 cup of water, sweet potatoes, carrots, and about 1 cup of prunes to the pot.

Bring the mixture to a boil and steam for about 30 minutes.

Prepare the pumpkin by cutting it open and removing the seeds.

Smear olive oil and salt (and pepper) on the pumpkin.

Place the pumpkin in a 350°F oven to cook.

Once the pumpkin is cooked, spoon the stew into the cavity of the pumpkin, filling it to the top.

Garnish with a little parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: