Beef and vegetable stew in tomato broth
A hearty Uruguayan stew of beef chunks, potatoes, corn, squash, and sweet potato in a rich tomato broth. Warm, filling, and perfect for family gatherings.
Serves 6
Heat oil in large pot. Brown beef in batches, then set aside.
In same pot, cook diced onions until soft, about 5 minutes.
Return beef to pot. Add tomato sauce and 2 cups water. Bring to simmer.
Add potatoes, corn, and squash. Simmer 40 minutes until beef is tender and vegetables are cooked.
Adjust seasoning with salt and pepper. Serve hot with crusty bread.
Don't skip browning the beef for deep flavor
Cut vegetables in uniform sizes for even cooking
Low and slow cooking tenderizes the beef
Add pumpkin instead of squash
Include chorizo for smoky flavor
Add fresh spinach at the end
Refrigerate up to 4 days. Flavors improve after sitting. Freezes well
Carbonada is comfort food in Uruguay, often made for family meals and cold weather gatherings.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Chuck steak or brisket become tender through long cooking.
Per serving · 6 servings total
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