In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin.

Today, I had no time to fiddle with a pumpkin, and they’re out of season. So Ye Olde Crock Pot it was. Also, instead of braising the meat in beer, I used some left-over white wine and one can (gasp, I didn’t make it myself) of beef broth, the low sodium variety.

When done, it’s excellent served over brown rice, polenta or potatoes.

  • Yield: 4-6 servings
  • Difficulty: Easy
  • Total: See below, it’s crock pot cooking.
  • Active: 10-15 minutes

Ingredients (10)

  • One, 2.5 pound eye of round roast
  • 1 large onion, cut in eighths
  • 5 fresh tomatoes, quartered
  • 1 bay leaf
  • 5-6 whole peppercorns
  • 2 whole cloves
  • Fresh oregano leaves, about 3 T
  • 1 can beef broth
  • 1 cup of white wine (whatever you have on-hand)
  • Couple swirls of olive oil for the bottom of Ye Olde Crock Pot


  1. Put the olive oil in the bottom of the crock pot. Turn on the crock pot. Add the meat, onion, spices, wine, broth and tomatoes—-and walk away until it’s done. I usually cook on high for 2 hours (if I’m home) and the lower it for another 3 hours. Or cook on low for 6-8 hours.