Saturday, October 18, 2008

My Kitchen, My World - Argentina

This week Teresa of I'm Running to Eat chose Argentina. I was so tempted to grill a steak and make some chimichurri but I wanted to make something I had never had. After some research I decided on Carbonada en Zapallo (pumpkin stuffed with beef and vegetable stew). It was so much fun to make. I have never roasted an entire pumpkin! And, I have never served anything out of a big, giant pumpkin. Agnes loved it!


What's inside the pumpkin?

Pumpkin Stuffed with Beef and Vegetable Stew

1 medium pumpkin

6 tablespoons salted butter, melted

2 lbs. stew beef, cut into 1 1/2″ cubes

2 large red onions, sliced thin

2 red bell peppers, cored, seeded, sliced

5 garlic cloves, chopped

3 dried red chillies, snapped in half

1 tablespoon coriander seeds, crushed or 1 teaspoon ground

1 1/2 tablespoons cumin seeds, crushed or 1 1/2 teaspoons ground

2 large yams, cubed

6 to 10 new potatoes, quartered

1 15 oz. can diced tomatoes

1 cup red lentils

3/4 cup dried peaches or dried pears, halved

4 cobs of corn, quartered

1/2 bunch cilantro, chopped

6 cups water, more if needed

corn or olive oil

salt and pepper to taste

1. Heat oven to 350 degrees, F. Cut a lid off the top of the pumpkin and scoop out the insides.

2. Brush the pumpkin, inside and out, with butter and place on a baking sheet. Bake for 50 to 70 minutes. The pumpkin should be cooked through but not collapsing on itself.

1. Place a large heavy bottomed pot over medium high heat, pour in two tablespoons of oil and when it shimmers, add the beef. Brown on all sides, about 8 minutes. Remove beef from pot.

3. Add onions, peppers and garlic to pot and saute until onion is translucent. Add spices and saute for 3 minutes. Add chilies and saute for half a minute. Add meat, yams, new potatoes, lentils, tomatoes, dried fruit, salt, pepper and water to pot. Bring to a boil and simmer for about half an hour until the potatoes are tender. Add more water if needed.

4. Add corn and cook for another 4 minutes. Stir half the cilantro into stew. Pour stew into pumpkin, top with remaining cilantro and bring to the table. Serve.




I will definitely be making the stew again. While the pumpkin was really fun to make I would only make again if we had company.

6 comments:

Dale said...

Oh my God. That looks wonderful!

Elra said...

OMG Michelle, This is some serious cooking involve. Looks so mouth watering, it is so perfectly in season. Love pumpkin, and now tempted about cooking the whole pumpkin too! Well done Michelle.
Btw, I haven't made mine yet, I will though tomorrow!
Cheers, elra

Natashya said...

Wow, wow! Stew baked in a pumpkin. How wonderful! Perfect for October too!

Teresa said...

What a really cool idea! I love it!

Michelle Dargen said...

Thanks everyone! It was the perfect dish for a cool autumn dinner. YUM!

Lauren said...

Wow, very impressive. And very seasonally appropriate, at least around here. Yum.