Argentine Style Pumpkin Stew in a Pumpkin

Tw8xWfgV13c213334323235343qwWC8Or7_1346363710

10-12 lb. pumpkin or individual sugar pumpkins about 6

2 lbs. stew meat

2 tablespoons olive oil

1 poblano pepper, diced  into large pieces

1 onion , diced

1 lb. new potatoes , quartered

2 small or 1 large yam, peeled and cubed

3 carrots, peeled and diced

2 stalks celery, diced

1 -15oz. diced fire roasted tomatoes

2-3 cups beef stock

salt and pepper , to taste

1 bay leaf

2 -3 sprigs fresh thyme

2 zucchini, sliced

1 can garbanzos, drained

1 1/2 cups corn

3 pears, peeled , seeded and diced

Carve a hole at the top of the pumpkins or pumpkin; remove the seeds and stringy pulp inside. Rub the outside of the pumpkins with oil and place on foiled lined baking sheet. Set aside.

Brown the meat in a dutch oven, then add the onions. Pour in the stock and fire roasted tomatoes. Bring to boil and simmer for 30 minutes. Add the rest of the ingredients except the zucchini, corn, pears and garbanzo beans. Bring to a boil once again and simmer 30 minutes longer. After the last 30 minutes remove bay leaf and thyme stems. Stir in the remaining ingredients and ladle into the prepared pumpkin or pumpkins. Bake for 2 hours or until pumpkin is tender. Make sure to eat the baked pumpkin along with the stew.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s