Best 4 Argentine Beef Stew In A Pumpkin Carbonada En Zapallo Recipes

In the culinary realm of comfort food, few dishes evoke the warmth and coziness of a hearty stew, especially when combined with the unique flavors of Argentina. Carbonada en zapallo, also known as Argentine beef stew in a pumpkin, is one such dish that embodies the perfect marriage of savory flavors, tender meat, and the natural sweetness of pumpkin. This traditional Argentinian stew is a delectable journey into the depths of South American cuisine, where succulent beef, colorful vegetables, and aromatic spices come together in a symphony of flavors. As you embark on this culinary adventure, be prepared to tantalize your taste buds and immerse yourself in the rich cultural heritage of Argentina.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINEAN BEEF STEW

Argentinean Beef Stew image

Ok, it might seem wierd to combine beef, squash, and dried peaches, but this is really good. If you didn't have dried peaches, I'm sure you could substitute any dried fruit (apricots would be good). From a Better Homes and Garden's cookbook called 'Mexican and more'.

Provided by Ppaperdoll

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
1 medium carrot, chopped
1 small butternut squash, cut into 1/2 inch cubes
6 dried peaches, quartered
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (7 ounce) can whole kernel corn, drained
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped

Steps:

Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.

Nutrition Facts : Calories 327.9, Fat 7.6, SaturatedFat 3.3, Cholesterol 54.4, Sodium 1182.9, Carbohydrate 44.8, Fiber 7.3, Sugar 10.9, Protein 25.5

CARBONADA EN ZAPALLO

Carbonada En Zapallo image

This is Argentinian stew in a pumpkin. The whole pumpkin is used as a pot to hold the stew. The pumpkin is baked long enough for it to become soft so chunks of it can be easily scraped out when serving. This makes a stunning centerpiece to a dinner party or Halloween meal.

Provided by PinkCherryBlossom

Categories Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 medium pumpkin
50 g melted butter
1 tablespoon coriander seed
1 1/2 tablespoons cumin seeds
3 dried red chilies, snapped in half
2 large red onions, finely sliced
2 red peppers, sliced
5 chopped garlic cloves
3 tablespoons sunflower oil
2 orange sweet potatoes, cubed
500 g new potatoes, halved
500 g tomatoes, skinned, deseeded and chopped
250 g red lentils
200 g dried peaches or 200 g dried pears, sliced
4 corn on the cob, quartered
20 g coriander leaves
1 1/2 liters water

Steps:

Heat oven to 180°C.
Cut a lid off the top of the pumpkin and scoop out the seeds. Smear the melted butter on the inside of the pumkin and lid. Replace the lid and place in a greased tray and bake for 40 - 60 minutes Time will depend on the size of your pumpkin. It should be soft but not collapsing.
While pumpkin is cooking make the stew. Dry fry the coriander seeds and cumin seeds. Add chillies and cook for another 20 secs. Remove and cool before grinding to a fine powder.
Fry the onion, pepper and garlic in oil in a very large pan) until tender. Sprinkle on the spices and add the sweet potatoes, new potatoes, tomatoes, lentils, dried fruit 1 1/2 lt water, salt and pepper (if desired). Bring to the boil and simmer for 20 - 25 mins until the potatoes are tender. Add the corn and cook for another 4 minutes turning the cobs halfway through. Stir in half the coriander leaves and ladle into the pumpkin (depending on size it may not all fit in, the stew freezes very well) top with the rest of the coriander.
Serve in the pumpkin, when dishing up scrape some of the sides of the pumpkin to add to the stew.

Nutrition Facts : Calories 466.9, Fat 12.3, SaturatedFat 4.2, Cholesterol 13.4, Sodium 78.9, Carbohydrate 82.5, Fiber 10.1, Sugar 9.7, Protein 14.8

ARGENTINE BEEF STEW

Argentine Beef Stew image

Make and share this Argentine Beef Stew recipe from Food.com.

Provided by GinnyP

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs beef, cut into bite size cubes (I use sirloin tip)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 large tomatoes, coarsely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon black pepper
1 tablespoon oregano
2 teaspoons basil
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon sugar
1 cup dried apricot, chopped coarsely if whole and large
3 medium potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 large pumpkin
butter or margarine, melted
1/4 cup dry sherry
1 lb whole kernel corn, drained and defrosted if necessary

Steps:

In olive oil, brown the beef with the onion and garlic.
Add all of the remaining ingredients, except the corn, sherry and pumpkin.
Simmer for 1 hour, covered.
Cut the top off the pumpkin and discard.
Scoop out the seeds and stringy membrane, and discard them as well.
You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.
Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.
Stir in the stew, sherry and corn.
Bake the stew-containing pumpkin at 325° F for about an hour, or until the pumpkin is tender.
When serving, scoop out some pumpkin along with the stew.

Nutrition Facts : Calories 1336.4, Fat 111, SaturatedFat 45.2, Cholesterol 149.8, Sodium 631.4, Carbohydrate 66.6, Fiber 9.3, Sugar 21.1, Protein 20.4

ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA)

Argentinian Beef Stew (Carbonada Criolla) image

Make and share this Argentinian Beef Stew (Carbonada Criolla) recipe from Food.com.

Provided by Chef PotPie

Categories South American

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 1/2 lbs stewing beef, cut into 1-inch pieces
1 (16 ounce) can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1/4 cup raisins
1 cup frozen corn
salt and pepper, to taste

Steps:

In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.
Add the beef and cook on medium-high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
Serve with rice and cornbread.

Nutrition Facts : Calories 531.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 720.2, Carbohydrate 67.6, Fiber 7.9, Sugar 33.9, Protein 30.9

Tips:

Choose the right pumpkin: Look for a sugar pumpkin or another variety that is large enough to hold the stew and has a firm, thick shell.
Cut the pumpkin carefully: Use a sharp knife to cut a lid off the top of the pumpkin and remove the seeds and pulp.
Brown the beef: Browning the beef in a hot pan before adding it to the stew will help develop its flavor.
Use a variety of vegetables: The more vegetables you use, the more flavorful the stew will be. Some good options include potatoes, carrots, celery, onions, and peppers.
Add some spices: A few spices can really elevate the flavor of the stew. Some good options include cumin, paprika, oregano, and chili powder.
Don't overcook the stew: The beef should be cooked through but still tender. Overcooking the stew will make the beef tough.
Serve the stew hot: Carbonada en zapallo is best served hot, with a dollop of sour cream or yogurt on top.

Conclusion:

Carbonada en zapallo is a delicious and hearty stew that is perfect for a cold winter day. The combination of tender beef, flavorful vegetables, and a rich, savory sauce is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this Argentine beef stew a try. You won't be disappointed!