Beef and vegetable stew in pumpkin, Argentinian style
Description
Serving can be either individual or family-style—it all depends on the size of the pumpkin. The baking time depends on the pumpkin variety. Adjust according to your specific pumpkin.
Instructions
- 1
Step 1
Trim and clean the inside of the pumpkin (I used butternut), leaving about a two-centimeter layer of flesh. This makes a great "pot"! Brush the pumpkin with oil and bake in the oven until it just begins to soften.
- 2
Step 2
Cut the beef into pieces and fry in a mixture of clarified and vegetable oil until a golden crust forms. Add the onion, diced, and fry until golden.
- 3
Step 3
Add the sweet potato, cut into medium cubes, to the meat and sauté until browned. Add the bell pepper and cook everything together. Then add the halved tomatoes and corn. Season with salt and pepper, add spices, mix well and heat for a couple of minutes. Pour in the broth and simmer for about 5 minutes.
- 4
Step 4
Place the stew into the pumpkin, filling it to the top. Pour in the broth from the skillet, adding a little water if needed, so the liquid level is slightly below the pumpkin's rim. Wrap the pumpkin in foil and place it in a preheated oven at 180 degrees. Bake until the pumpkin is tender.
- 5
Step 5
Serve the pumpkin hot, sliced into pieces and arranged on plates together.