Argentinian Beef Stew in a Pumpkin Shell - Carbonada en Zapallo

Red Pumpkin

Argentinian Beef Stew Recipe Description:

Argentinian beef stew 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!

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

Serves: 6 people


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

Argentinian Beef Stew Recipe Directions:

  1. Pre-heat oven to 375 ° F.
  2. Cut open the lid of the pumpkin. Clean out the inside, removing and discarding seeds and strings.
  3. Replace lid on the pumpkin and place on a sturdy cookie sheet. Bake about 45 minutes, until just tender when pierced with a knife or fork.
  4. 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.
  5. Reduce heat to medium. Add garlic, onions, and pepper. Cook until soft, about 10-15 minutes, stirring frequently.
  6. Add beef, tomatoes, beef stock, and all spices. Season to taste with salt and pepper.
  7. Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 40 minutes.
  8. Add potatoes and cook for 20 minutes.
  9. Add corn and cook another 10 minutes.
  10. Spoon soup into the pumpkin and bake for another 30 minutes.
  11. Remove from oven.
  12. Carefully transfer the pumpkin to a serving platter, and place on the diner table.
  13. Serve soup into 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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