Creole Beef and Pumpkin Stew (Carbonada Criolla)
Ease of preparation rating: Medium.
Yield: Serves 4
Ingredients
3 tablespoons (45ml) olive oil
2 onions, chopped
4 cloves garlic, chopped
1 ¼ lb (565 grams) lean braising steak, cut into cubes
1 teaspoon (5ml) thyme, chopped
1 teaspoon (5ml) dried oregano
1 teaspoon (5ml) dried chilli flakes
2 tomatoes, chopped
3 cups (720ml) beef stock
2 medium carrots, diced
2 medium potatoes, cut into cubes
2 small pumpkins: 1 peeled, seeded and cut into cubes and 1 whole seeded for serving.
2 whole corn cobs, cut into rounds
2 fresh peaches, pitted and cut into cubes
Salt and pepper, to taste
2 sweet potatoes, cut into cubes
Method
Heat the oil in a large pot over medium-high heat.
Add beef and cook for 3-4 minutes on all sides, until browned.
Add onions and garlic, and cook for 2-3 minutes.
Add the thyme, oregano and chilli flakes. Cook for 2 minutes, and add beef stock.
Stir in the corn, tomatoes, carrots, potatoes, sweet potatoes, and pumpkin cubes.
Bring to a boil, cover and simmer for 45-50 minutes.
Add peaches, and simmer for 5 minutes.
Remove from heat.
Preheat oven to 350oF (180oC).
Cut the top off the whole pumpkin and remove the seeds.
Pour stew into the pumpkin.
Place stew-filled pumpkin on a baking tray and bake for 35-30 minutes.
Remove from oven, and place pumpkin on serving dish.
Guests can serve themselves by ladling stew out of pumpkin into their plate.
