Recipe: Argentinian Carbonada | Chris Kresser
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Recipe: Argentinian Carbonada


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This Argentinean style beef stew is unique in that it contains a hint of fruit, and to make it Paleo, we eliminated the traditional inclusion of corn usually found in this dish.

argentinian carbonada
Argentinian carbonada is a traditional hearty beef stew.

Type of dish: Lunch, Dinner
Equipment: Large Soup or Stock Pot


  • 2 lb. beef steak for stew cut in small cubes
  • 1 onion, chopped
  • 1 large tomato, chopped
  • 1 ¾ cup beef broth
  • 3 sweet potatoes, cut in small cubes
  • 1 winter squash (such as butternut), cut in small cubes
  • 1 ½ cup diced fruit, such as fresh pears (dried apricots also often used instead)
  • 2 bay leaves
  • 1 TB paprika
  • a pinch of cumin
  • traditional fat of choice
  • salt and pepper


  1. In a large pot with lid, heat the fat of choice and then sear the meat until golden brown on all sides.
  2. Add the onions and cook for about 1 minute.
  3. Add the tomato, paprika, bay leaves, cumin, and one cup of beef broth. Cook, covered over low heat for about 30 minutes.
  4. Add the sweet potatoes, squash, fruit, salt and pepper. Cook until vegetables are tender, about 40 minutes more.
  5. While cooking, check the amount of liquid. If it is too dry, add more beef broth.


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