Argentine Beef Stew In A Pumpkin Carbonada En Zapallo Food
ARGENTINE BEEF STEW
Make and share this Argentine Beef Stew recipe from Food.com.
Provided by GinnyP
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In olive oil, brown the beef with the onion and garlic.
- Add all of the remaining ingredients, except the corn, sherry and pumpkin.
- Simmer for 1 hour, covered.
- Cut the top off the pumpkin and discard.
- Scoop out the seeds and stringy membrane, and discard them as well.
- You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.
- Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.
- Stir in the stew, sherry and corn.
- Bake the stew-containing pumpkin at 325° F for about an hour, or until the pumpkin is tender.
- When serving, scoop out some pumpkin along with the stew.
Nutrition Facts : Calories 1336.4, Fat 111, SaturatedFat 45.2, Cholesterol 149.8, Sodium 631.4, Carbohydrate 66.6, Fiber 9.3, Sugar 21.1, Protein 20.4
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- Cut a lid off the top of the pumpkin and scoop out the seeds. Smear the melted butter on the inside of the pumkin and lid. Replace the lid and place in a greased tray and bake for 40 - 60 minutes Time will depend on the size of your pumpkin. It should be soft but not collapsing.
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- Fry the onion, pepper and garlic in oil in a very large pan) until tender. Sprinkle on the spices and add the sweet potatoes, new potatoes, tomatoes, lentils, dried fruit 1 1/2 lt water, salt and pepper (if desired). Bring to the boil and simmer for 20 - 25 mins until the potatoes are tender. Add the corn and cook for another 4 minutes turning the cobs halfway through. Stir in half the coriander leaves and ladle into the pumpkin (depending on size it may not all fit in, the stew freezes very well) top with the rest of the coriander.
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