Argentinian Beef Stew in Roasted Pumpkin Shell
Ingredients
- 2 pounds cubed beef
- 2 teaspoons Kosher salt
- Ground black pepper
- 2 tablespoons olive oil
- 1 white or yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, finely chopped
- 1 teaspoon jalapeño paste
- 1 teaspoon smoked paprika
- 3/4 teaspoon dried oregano
- 1 teaspoon Red Jalapeño Pepper Paste
- 14 oz can diced tomatoes
- 4 cups beef stock
- 1 large sweet potato, peeled and cut into 1/2 -inch cubes
- 2 russet potatoes, peeled and cut into 1/2 -inch cubes
- 3 pitted dates or dried apricots, roughly chopped
- 1 ear corn, cut into 8ths
- Chopped parsley
- 1 medium pumpkin
Preparation
Roast a pumpkin at 400°F for 50-55 minutes until tender.
Pat the beef cubes dry with paper towels and season with salt and pepper. Sear the beef, then sauté onion, bell pepper, and garlic. Add spices, tomatoes, and beef stock.
Stir in sweet potatoes, russet potatoes, corn, and dates or apricots. Simmer with the beef for 1-1 1/2 hours.
Serve in the roasted pumpkin and garnish with parsley.
