Flavorful Argentine Beef and Squash Stew
Tender beef, sweet potatoes, corn, and smoky spices come together in a slow-cooked Argentinian stew, served in a roasted pumpkin shell for a fun, flavorful, and wholesome meal perfect for family dinners or meal prep
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.