Uruguayan Carbonada: A Hearty Traditional Stew Recipe

Ingredients

  • 1 kilogram of beef, cut into chunks
  • 2 tablespoons of olive oil
  • 2 large onions, diced
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 2 large potatoes, cubed
  • 2 large sweet potatoes, cubed
  • 1 large carrot, sliced
  • 2 corns on the cob, cut into slices
  • 1 cup of peas
  • 1 can of chopped tomatoes (400 grams)
  • 1 chili pepper (optional)
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • Salt and black pepper to taste
  • 4 cups of beef stock
  • 1 cup of white wine
  • 2 bay leaves
  • 1/4 cup of chopped parsley for garnish

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the beef chunks to the pot and brown them on all sides. Once browned, remove the meat and set it aside.
  3. In the same pot, add the diced onions, minced garlic, and diced red bell pepper. Sauté until the onions become translucent.
  4. Add the potatoes, sweet potatoes, and carrot to the pot. Stir well to combine with the other ingredients.
  5. Return the browned beef to the pot and mix with the vegetables.
  6. Add the sliced corns on the cob and peas to the pot, followed by the can of chopped tomatoes. If you're using a chili pepper, add it now.
  7. Season with paprika, oregano, salt, and black pepper. Stir well to combine all the ingredients and spices.
  8. Add the beef stock, white wine, and bay leaves to the pot. Bring the mixture to a simmer.
  9. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 1.5-2 hours, or until the beef is tender and the flavors are well combined.
  10. Once cooked, remove the bay leaves and chili pepper (if used).
  11. Serve the Uruguayan Carbonada hot, garnished with chopped parsley.

Tools for making

  • Large pot - Used for cooking the carbonada
  • Cutting board - Used for chopping the vegetables
  • Chef's knife - Used for slicing and dicing the ingredients
  • Wooden spoon - Used for stirring and mixing the carbonada
  • Measuring cups - Used for accurately measuring ingredients
  • Measuring spoons - Used for measuring smaller quantities of spices and seasonings
  • Tongs - Used for flipping and handling the beef chunks
  • Ladle - Used for serving the carbonada
  • Soup bowls - Used for serving the carbonada

Recipe variations

  • Vegetarian/Vegan Variation:
    • Replace the beef with plant-based meat substitutes like tofu, tempeh, or seitan.
    • Use vegetable stock instead of beef stock.
    • Omit the wine or substitute it with vegetable broth.
  • Seafood Variation:
    • Replace the beef with seafood such as shrimp, fish, or a mix of seafood.
    • Use fish or seafood stock instead of beef stock.
    • Add seafood spices and herbs like dill, parsley, or seafood seasoning.
  • Spicy Variation:
    • Add additional chili peppers or hot sauce to spice up the dish.
    • Use spicy paprika or cayenne pepper for an extra kick.
    • Add a dash of hot pepper flakes or chili powder.
  • Gluten-Free Variation:
    • Ensure all ingredients, including stock and canned tomatoes, are gluten-free.
    • Replace regular flour with gluten-free flour or a thickener like cornstarch or arrowroot.
    • Serve the carbonada with gluten-free bread or gluten-free pasta alternatives.
  • Customization Option:
    • Add other vegetables of your choice, such as zucchini, butternut squash, or green beans.
    • Experiment with different herbs and spices to create your own flavor profile.
    • Include other ingredients like olives, raisins, or capers for added texture and flavor.

Recipe overview

Discover the rich, hearty flavors of Uruguay with this traditional Carbonada recipe. This robust stew is packed full of tender beef and a medley of colorful vegetables, all simmered together in a savory broth with a hint of spice. It's rustic comfort food at its finest, perfect for warming up on a chilly day or enjoying as a filling family meal. With this recipe, you'll learn how to create a deliciously authentic Uruguayan Carbonada right in your own kitchen. Expect a cooking process that fills your home with mouthwatering aromas and results in a dish that truly encapsulates the homely essence of Uruguayan cuisine. This recipe serves 5-6 people and takes approximately 2.5 hours to prepare and cook, but the delectable flavors are worth every minute. Enjoy a taste of Uruguay tonight!

Common questions

  1. Can I use a different type of meat instead of beef?
    Yes, you can use other meats such as lamb or pork instead of beef if you prefer. Adjust the cooking time accordingly as different meats may require different cooking times.
  2. Can I make this recipe vegetarian or vegan?
    Absolutely! You can replace the beef with plant-based protein alternatives like tofu or seitan. Use vegetable stock instead of beef stock and omit the white wine. Adjust the cooking time as needed.
  3. Can I make this recipe in advance?
    Yes, this dish actually tastes even better the next day as the flavors have more time to meld together. Simply store it in the refrigerator and reheat when ready to serve.
  4. What can I serve with Uruguayan Carbonada?
    Uruguayan Carbonada is often served with a side of crusty bread or warm tortillas. It can also be accompanied by a fresh salad or avocado slices.
  5. Can I freeze the leftovers?
    Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the carbonada and hold all the ingredients.
  • Cutting board - A cutting board is essential for chopping and preparing the vegetables and meat.
  • Chef's knife - A sharp chef's knife is necessary to cut the beef, onions, garlic, and other ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring and mixing the carbonada while it cooks.
  • Measuring cups and spoons - Measuring cups and spoons are needed to accurately measure the ingredients.
  • Ladle - A ladle is helpful for serving the carbonada into bowls.
  • Soup bowls - Soup bowls are ideal for serving the hot carbonada to your guests.
  • Garnish spoon - A small spoon can be used to sprinkle chopped parsley as a garnish.

Origin stories

Uruguayan Carbonada is a traditional stew that has its roots in the rural areas of Uruguay. This dish, often prepared in a large pot over an open fire, mirrors the country's strong cultural ties to ranching and farming. Interestingly, the recipe varies greatly from family to family, and is often passed down through generations. It is believed that the concept of carbonada originally traveled to Uruguay with Spanish colonizers, but over time, locals adapted this dish to suit their tastes and the ingredients available in their region. Eventually, it became a beloved comfort food, embodying the warmth, simplicity, and richness of Uruguayan cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.