Carbonada ARGENTINA | Stew in a Pumkin | Cookin' With Hilda

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

Sweet potatoes are often less expensive and provide a similar sweetness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be a lighter option and can be made easily at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cut the beef into cubes and season with salt and black pepper.

Heat olive oil in a large pot over medium-high heat until shimmering.

Brown the beef in batches, ensuring all sides are seared, about 5-7 minutes per batch.

Remove the beef and set aside, then add onions and garlic to the pot; sauté until translucent, about 3-4 minutes.

Add carrots, potatoes, and green bell pepper; cook for another 5 minutes, stirring occasionally.

Stir in the tomatoes, cumin, and paprika; cook for 2 minutes until fragrant.

Return the beef to the pot and add the beef broth and bay leaves; bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.

Add the pumpkin and peas, and continue to cook for another 30 minutes until the pumpkin is soft.

Taste and adjust seasoning with salt and pepper as needed.

Remove bay leaves before serving; garnish with fresh parsley.

Cooking Techniques

Spice Level: