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carbonada criolla (beef stew in a pumpkin)

jackieb7205 avatar
Recipe by
Jackie Brink
@jackieb7205
norfolk, NE

I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts.

►
yield 6 to 8
method Bake

Ingredients For carbonada criolla (beef stew in a pumpkin)

  • 3 Tbsp
    butter
  • 2 clove
    garlic, finely chopped
  • 1 lg
    onion, chopped
  • 2
    tomatoes, coarsely chopped
  • 1
    green bell pepper (capsicum), cored, seeded, and chopped
  • 1 1/2 lb
    tender beef, cut in cubes
  • salt and freshly ground pepper to taste
  • 3
    white potatoes, peeled and diced
  • 3
    sweet potatoes, peeled and diced
  • 2 c
    beef stock, or red wine
  • 8
    peach halves (fresh or canned)
  • 4
    ears of corn on the cob, cut into 1-inch (2 cm) pieces
  • 1
    6 to 8 lb pumpkin, top removed and seeds and membranes removed

How To Make carbonada criolla (beef stew in a pumpkin)

  • 1
    Heat the butter in a large, heavy pot over moderate heat. Add the garlic and onion and cook for 5 minutes, until tender but not browned.
  • 2
    Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally. Add the potatoes and sweet potatoes and stock or wine. Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary.
  • 3
    Add the peach halves and the corn and simmer for an additional 15 minutes. Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally.
  • 4
    Place in a large oven proof serving dish and bake in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork. Do not allow the pumpkin to become too soft or it will collapse. Fill the pumpkin with the stew and serve immediately, including some of the cooked pumpkin with each portion.
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