This Argentinian Beef Stew served in a roasted pumpkin is a hearty and flavorful dish that perfectly balances rich, savory beef with naturally sweet vegetables like sweet potatoes and corn.
The slow-cooked beef becomes tender and succulent, while smoky paprika, red pepper paste, and oregano add an irresistible depth of flavor.
Nutritionally, this stew is high in protein from the beef, fiber-rich from the potatoes, corn, and pumpkin, and contains healthy fats from olive oil, making it a satisfying yet balanced meal.
Its low sugar content and moderate calorie count make it suitable for a wholesome family dinner.
Beyond its flavor and nutrition, this dish is ideal for everyday cooking because it’s forgiving to prepare, makes excellent leftovers for meal prep, and the roasted pumpkin presentation adds an impressive touch for dinner parties or festive gatherings.
Must-Have Tools for Perfect Results
Dutch Oven
Perfect for searing beef and slow-cooking the stew, a high-quality Dutch oven ensures even heat distribution and tender meat. It’s indispensable for soups, braises, and stews in any kitchen.
Chef’s Knife
A sharp, sturdy chef’s knife makes chopping onions, peppers, and potatoes effortless, speeding up prep time while ensuring consistent cuts for even cooking.
Cutting Board
A large, durable cutting board provides a safe, stable surface for slicing and dicing ingredients, protecting your counters and keeping prep hygienic.
Measuring Cups & Spoons
Accurate measurement of spices, oils, and liquids ensures balanced flavors every time, making your dishes reliably delicious.
Baking Sheet
Essential for roasting the pumpkin evenly and safely, it doubles as a versatile tool for baking vegetables, meats, and even desserts.
Flavorful Argentine Beef and Squash Stew
Equipment
- 1 Dutch oven
- 1 Chef’s Knife
- 1 cutting board
- Measuring Cups & Spoons
- 1 Baking sheet
Ingredients
- 2 pounds beef cubed and patted dry
- 2 teaspoons kosher salt divided
- Ground black pepper to taste
- 2 tablespoons olive oil
- 1 medium white or yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves finely chopped
- 1 teaspoon smoked paprika
- ¾ teaspoon dried oregano
- 1 teaspoon red jalapeño pepper paste
- 14 ounces diced tomatoes canned
- 4 cups beef stock
- 1 large sweet potato peeled and cubed (½-inch)
- 2 russet potatoes peeled and cubed (½-inch)
- 3 pitted dates or dried apricots roughly chopped
- 1 ear corn cut into 8ths
- Chopped parsley for garnish
For the Pumpkin:
- 1 medium pumpkin
Instructions
- Pumpkin Prep: Preheat your oven to 400°F (200°C). Carefully slice off the top of the pumpkin and scoop out all seeds and stringy flesh. Place the hollowed pumpkin and its lid (if desired) on a baking sheet lined with parchment. Roast in the oven for 50–55 minutes, or until the pumpkin flesh is tender and can be easily pierced with a fork. Set aside to cool slightly while you prepare the stew.
- Beef Searing: Pat the cubed beef dry with paper towels to remove excess moisture, ensuring a beautiful browned crust. Season evenly with 1 teaspoon kosher salt and a generous pinch of black pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the beef in batches until each side is golden brown. Remove the seared beef from the pot and set aside, keeping the flavorful juices in the pan.
- Vegetable Sauté: In the same Dutch oven, add the diced onion and red bell pepper. Cook over medium heat for 3–4 minutes until softened and fragrant, stirring occasionally to prevent burning. Add the chopped garlic and sauté for another minute, releasing its aroma and blending with the softened vegetables.
- Spice and Stock: Stir in the smoked paprika, dried oregano, and red jalapeño paste, coating the vegetables thoroughly. Pour in the diced tomatoes and beef stock, scraping the bottom of the pan to incorporate any browned bits left from the seared beef. Add the sweet potato, russet potatoes, corn pieces, and chopped dried fruit, stirring gently to combine all ingredients.
- Low-and-Slow Simmer: Return the seared beef along with any collected juices to the pot. Add the remaining 1 teaspoon of kosher salt and adjust pepper to taste. Reduce the heat to low, cover, and let the stew simmer gently for 1 to 1½ hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked. Taste and adjust seasonings if needed before serving.
- Presentation: Carefully ladle the hot stew into the roasted pumpkin shell, making sure to include both meat and vegetables. Garnish with chopped parsley for a fresh, vibrant finish. Serve immediately, letting guests scoop directly from the pumpkin for an impressive and festive presentation.
Notes
- Dry the Beef Well: Patting the beef dry before searing ensures a rich, caramelized crust, locking in flavor.
- Season the Pumpkin: Lightly salt and pepper the pumpkin interior before roasting for a more flavorful presentation.
- Simmer Slowly: Keep the stew at a gentle simmer to achieve tender meat and deeply infused flavors.
- Adjust the Spice: Add extra red jalapeño paste or smoked paprika if you prefer a spicier stew.
- Vegetable Variations: Swap sweet potatoes with butternut squash, yams, or plantains for different textures and flavors.
- Vegetarian Option: Replace beef with hearty mushrooms, lentils, or plant-based protein for a vegetarian version.
Chef’s Secrets for Best Flavor
Creating a deeply flavorful Argentinian beef stew starts with layering.
Searing the beef in batches ensures a golden crust and locks in juices, while sautéing the onions and peppers releases natural sweetness.
Adding smoked paprika and red jalapeño paste early in cooking allows the spices to infuse the stock.
Using a Dutch oven provides even heat distribution, which is essential for slow-cooked dishes.
Finally, letting the stew rest for a few minutes before serving allows the flavors to meld beautifully.
Serving Suggestions to Impress Guests
Serve the stew directly in a roasted pumpkin for a festive, eye-catching presentation.
Pair with crusty bread, garlic focaccia, or simple roasted vegetables on the side.
A light green salad or chimichurri sauce can cut through the richness and add a fresh, zesty note.
This dish also works well for casual family meals or dinner parties, offering both comfort and visual appeal.
Storage Tips for Maximum Freshness
Store leftover stew in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat, adding a splash of beef stock if needed to maintain a rich consistency.
For longer storage, freeze in portioned containers for up to 3 months.
If freezing in the pumpkin shell, remove the stew first, freeze separately, then reheat and serve in a fresh roasted pumpkin to maintain texture.
Frequently Asked Questions Answered
1. Can I use a different pumpkin?
Yes, sugar pumpkins or small pie pumpkins work well; they hold the stew and have a naturally sweet flavor.
2. Can I make this vegetarian?
Absolutely. Replace beef with mushrooms, lentils, or a plant-based protein, and use vegetable stock instead of beef stock.
3. How can I make it spicier?
Increase the red jalapeño paste or add crushed red pepper flakes to taste. Smoked paprika adds a subtle warmth without overpowering.
4. Can I prepare this ahead of time?
Yes, you can make the stew a day in advance; flavors deepen overnight, making it even more flavorful. Reheat gently before serving.
5. Can I use frozen vegetables?
Yes, frozen corn or sweet potato cubes can be added. Reduce cooking time slightly as frozen veggies cook faster than fresh.
This recipe has been adapted and simplified from the original version by littleferrarokitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
