Carbonada Criolla (Beef Stew in a Pumpkin)

Carbonada Criolla (beef Stew In A Pumpkin) Recipe

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Jackie Brink


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.


☆☆☆☆☆ 0 votes

6 to 8


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

How to Make Carbonada Criolla (Beef Stew in a Pumpkin)


  • 1Heat 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.
  • 2Add 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.
  • 3Add 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
  • 4Place 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.

Printable Recipe Card

About Carbonada Criolla (Beef Stew in a Pumpkin)

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Vegetarian

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