Carbonada Criolla (Beef Stew in a Pumpkin) - Argentina

[nverland]

Carbonada Criolla (Beef Stew in a Pumpkin) - Argentina

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper (capsicum), cored, seeded
and chopped
1 ½ lb (675 g) tender beef, cut in cubes
Salt and freshly ground pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups (500 ml) beef stock, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1-inch (2 cm) pieces
1 6 to 8 lb (3 to 4 kg) pumpkin, top removed and
seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add
the garlic and onion and cook for 5 minutes, until tender but
not browned. Add the tomatoes, pepper, beef, salt and pepper
and let cook for 15 minutes, stirring occasionally. Add the
potatoes and sweet potatoes and stock or wine. Stir and lower
the heat and simmer for 45 minutes, stirring occasionally and
adding more liquid if necessary. Add the peach halves and the
corn and simmer for an additional 15 minutes. Meanwhile,
butter the rim of the pumpkin and salt and pepper the inside
liberally. Place in a large oven proof serving dish and bake in a
350F (180C) oven for 20 to 30 minutes, until the flesh is tender
but still firm and still offers resistance to a fork. Do not allow the
pumpkin to become too soft or it will collapse. Fill the pumpkin
with the stew and serve immediately, including some of the
cooked pumpkin with each portion. Serves 6 to 8.

Hint: Recommend you bake and serve the pumpkin in the same
dish to avoid breaking the pumpkin by handling it, and in a dish
large enough to hold the stew in case the pumpkin bursts.