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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 411.4
  • Total Fat: 6.8 g
  • Cholesterol: 49.1 mg
  • Sodium: 1,445.6 mg
  • Total Carbs: 71.3 g
  • Dietary Fiber: 12.5 g
  • Protein: 23.3 g

View full nutritional breakdown of Carbonada Criolla (Creole Stew in a Pumpkin Shell) calories by ingredient
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Carbonada Criolla (Creole Stew in a Pumpkin Shell)

Submitted by: JVANAM

Introduction

This is a classic stew from Argentina that combines hearty beef, vegetables, and , for an interesting twist, fruit.
Now this does contain beef so if you are also a vegetatian, of any class, PLEASE write me with and alternative. I've tried and failed.
This recipe is rather elaborate and should be served for parties.
My granddaughter calls it Cinderella Stew, because it is served in a pumpkin. "And there we keep her very well."

CAUTION-Wear rubber gloves when handling serrano peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.
This is a classic stew from Argentina that combines hearty beef, vegetables, and , for an interesting twist, fruit.
Now this does contain beef so if you are also a vegetatian, of any class, PLEASE write me with and alternative. I've tried and failed.
This recipe is rather elaborate and should be served for parties.
My granddaughter calls it Cinderella Stew, because it is served in a pumpkin. "And there we keep her very well."

CAUTION-Wear rubber gloves when handling serrano peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.

Number of Servings: 6

Ingredients

    1 tsp vegetable oil
    1 Lbs lean stew beef (Chuck works great and it's cheap)
    2 cups low-sodium beef broth
    1 cup water
    1 medium tomato, peeled, seeded, and chopped
    1/2 medium red bell pepper
    2 cloves garlic, minced
    1 serrano pepper, seeded and chopped (CAUTION)
    1/2 tsp dried oregano, crumbled
    1/4 tsp dried thyme, crumbled
    1 bay leaf
    1/4 tsp salt
    1/8 tsp black pepper
    1 pumpkin, with a protruding stem, scrubbed and rinsed in cold water (about 5 to 6 Lbs.)
    1 ear of corn, shucked and desilked
    4 to 6 red new potato
    1 medium zucchin
    8 pearl onions
    1 oz dried peaches
    1 oz dried apricots
    1 oz dried apples
    1 oz dried cranberries
    1/4 tsp. chopped cashews or hazelnuts (as a garnish for each serving)

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Directions

1. In a Dutch oven (I use a CorningWear Crock Pot), heat the vegetable oil over medium to high heat. Add the meat to brown on all sides. The time may vary.

2. Add the broth, water, tomato, bell pepper, garlic, chili pepper, oregano, thyme, bay leaf ( I like to slice the leaf in half along the central vain), salt and black pepper.

3.Bring mixture to a boil over medium-high heat, then reduce heat and simmer, covered, for 1 to 2 hours, or until the meat is tender. Here is where a crock comes in handy.

4. Preheat oven to 350 degrees F.

5. Using a sharp paring knife, an adult can cut the lid off the pumpkin. And with a metal spoon have the kids scrape the seeds and fibers from inside the pumpkin. WELL I AIN'T GETTING MESSY!!!

6.Place the cleaned re-lidded pumpkin on a baking sheet. Bake about 1 1/2 hours, or until the pumpkin shell is tender. (The shell SHOULD yeald to gentle preassure when pressed with a spoon. IF it get TOO TENDER, the shell could collapse.)

7. While baking the pumpkin prepare the remaining vegetables for the stew. Start by cutting the corn cob into 1 inch slices with a sharp chef's knife, or better yet a cleaver.

8. Scrub the potatos. Slice the zucchini in half length-wise and with the flat side against the cuttiing board slice the zucc's again, on the diagonal. (My little guys like for me to alternate the diagonal cuts to make a sort of triangle shape.) Peel the pearl onions, or just as good open a jar of store bought pearl onions and rince throughly.

9. Add the vegetables and the dried fruit to the meat mixture and simmer, covered for 10 to 15 min, or until veggies are tender.

10. Pour the stew into the baked pumpkin and serve. It can be tastey to scrape some of the pumpkin pulp from the inside of the pumpkin and include it with the stew, however, always scrape the pulp above the water line of the stew. Again, the pumpkin can collapse.

11. Sprinkle the nuts over the stew, at the table, allowing your guest see the final touch, just before serving.

Party on Manuel. Party on Jesus.

==A make ahead cheat==
You can make the stew up to 3 days ahead and freeze it.

On the day your going to eat it reheat the stew over medium to low heat for 10 to 15 minutes on the stove or all day in the crock pot. Just keep checking there is enough liquid in the pot. Now do Steps 5 and 6 to bake the pumpkin and serve.

At a posh (A.K.A. over priced) restaurent in Brazil they served the stew in seperate bowls with chunks of baked pumpkin pulp in the stew. Hey, it's an option.

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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