Argentinian Beef Stew in a Pumpkin Shell - Carbonada en Zapallo

Argentinian Beef Stew Recipe Description

This Argentinian beef stew recipe is a world-renowned pumpkin recipe. In Argentina, this delicious recipe is called ” Carbonada en Zapallo”. It is one of the most famous and sought-after pumpkin recipes in the world! You may find at least one of the ingredients surprising. But, the resulting soup is oh so good!

Eat and enjoy it on a cool, crisp fall day.

Serves: 6 people

Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents. Antarctica is the sole exception. They are even grown in Alaska.

Carbonada en Zapallo Ingredients

1	10-pound Cinderella or Cheese pumpkin
3 tsp.	Olive oil
1 lb.	Beef chuck or stew beef cut into 1″ cubes
1	Small yellow onion, peeled and chopped
1	Green Bell Pepper, stemmed, peeled, and chopped
2	Plum tomatoes, peeled, seeded, and chopped
1/4 tsp.	Oregano
1	Bay Leaf
1 clove	Garlic
2 cups	Beef Stock
to taste	Salt and freshly ground pepper
2	Sweet potatoes, peeled and cubed
2	Russet potatoes, peeled and cubed
1 cup	Fresh or frozen corn
2	Fresh peaches, peeled, pitted, cubed. Or, 4 canned peach halves, drained, cubed.

Argentinian Beef Stew Recipe Directions

Preheat oven to 375° F.
Cut open the lid of the pumpkin. Clean out the inside, removing and discarding seeds and strings.
Replace the lid on the pumpkin and place it on a sturdy cookie sheet. Bake for about 45 minutes, until just tender when pierced with a knife or fork.
While the pumpkin is baking, heat oil in a large soup pot over medium-high heat. Brown beef on all sides, then transfer it to a bowl, using a slotted spoon so the oil will drain.
Reduce heat to medium. Add garlic, onions, and pepper. Cook until soft, about 10-15 minutes, stirring frequently.
Add beef, tomatoes, beef stock, and all spices. Season to taste with salt and pepper.
Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 40 minutes.
Add potatoes and cook for 20 minutes.
Add corn and cook another 10 minutes.
Spoon soup into the pumpkin and bake for another 30 minutes.
Remove from oven.
Carefully transfer the pumpkin to a serving platter and place it on the dinner table.
Serve soup in bowls directly from the pumpkin.

Note: Cheese or Cinderella pumpkins are recommended, as others may collapse while baking. If these are not available, look for hard-shelled varieties with thick shells.

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