Ingredients

* 2 lbs. Veal Cubes
* 3 onions
* 1 red bell pepper
* 2 Red Tomatoes
* 3 tablespoons oil
* Salt, pepper, paprika, oregano and cayenne pepper to taste
* 3 cups Broth
* 2 Carrots
* 3 large potatoes
* 3 sweet potatoes
* 1/4 cup Olive oil
* 1 lb. pumpkin pulp
* 3 ears of corn, each one sliced in three parts
* 1 cup dried Apricots, seedless and chopped
* 1 cup Raisins


Procedure:

1) Peel and chop the onions. Cut the red pepper into cubes. Chop the tomatoes.

2) Fry the onions and peppers in a heavy saucepan in a bit of oil, add the meat, stir, cover and cook a few minutes. Mix in tomatoes, the rest of the oil and the seasonings: salt, pepper, oregano, cayenne pepper, paprika and sugar. Pour the broth in.

3) Simmer for 20 minutes. Slice the carrots, add them to the pot and simmer everything 5 minutes. Peel the potatoes and sweet potatoes; slice squash and potatoes in cubes. Stir in first the non sweet potatoes and squash to the pot and cook a few minutes.

4) Add the sweet potatoes and corn, stir and check the thickness of the sauce which should be not be too thick for a stew, and if necessary, add more broth.

5) Finally slice the peaches and discard their nut; mix in the raisins and apricot. Cook 5 minutes and serve.

Some chefs will pour the Carbonada in one big hollowed pumpkin, or in smaller individual pumpkins for a more theatrical presentation...