I'm so happy it's pumpkin season, because it means that my friend Annie, will be making her delicious Argentinean Beef Stew in a Pumpkin. In fact, she made it last weekend and I ate two helpings! It's really a beef stew filled with lots and lots of veggies including: onions, tomatoes, green pepper, potatoes, sweet potatoes and corn. Plus you get to eat the cooked pumpkin, which tastes very much like butternut squash to me.
Argentinean Beef Stew in a Pumpkin
Prep Time: 45 minutes
Start to Finish Time: 3 hours 15 minutes
3 tablespoons vegetable oil
2 lb beef stew meat, cut into 1 1/2-inch cubes
1 large onion, chopped
2 garlic cloves, finely chopped
2 large tomatoes, chopped
1 large green pepper, chopped
3 medium potatoes, diced
3 sweet potatoes, diced
2 cups Progresso® beef broth
1 tablespoon sugar
2 teaspoons salt
¾ teaspoon ground cumin
½ teaspoon pepper
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon pepper
¼ cup dry sherry, if desired
2 cans (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn
1 medium size pumpkin
In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, onion and garlic in oil over medium-high heat until meat is browned. Add tomatoes, green pepper, potatoes, broth, sugar, 2 teaspoons salt, cumin and ½ teaspoon pepper. Heat to boiling; reduce heat. Cover; simmer 1 to 1 ½ hours or until beef is tender.
Meanwhile, cut and discard top of pumpkin and scoop out seeds and stringy membrane. Brush inside of pumpkin with butter; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Heat oven to 325°F. Place pumpkin in13x9-inch (3-quart) glass baking dish. Stir sherry and corn into stew; pour stew mixture into pumpkin. Place baking dish with filled pumpkin into oven. Bake 1 hour or until pumpkin is tender.
Bring pumpkin in baking dish to the table; place on large cooling rack or wooden board. Ladle stew into serving bowls, scrapping pumpkin meat into stew.
8 servings