Argentinian Beef Stew

South America



800g Beef, cubed
1 Onion, diced
5 Cloves Garlic, minced
4 Tomatoes, diced -or- 1 Can Crushed Tomatoes
2 Bell peppers, Diced
2 Medium Red Potatoes, cubed
1 Carrot, thinly sliced
Kernels from 2 Ears of Corn
250ml Long Grain Rice
1tsp Oregano
2tsp Paprika
Crushed Red Pepper to taste
2tsp Sugar
2 Bay Leaves
Vegetable Broth
1 Kabocha/Pumpkin
Mozzarella Cheese


Remove the top of a kabocha or pumpkin and scoop out the seeds.
Mince 5 cloves of garlic, and mix with 100ml of room temperature butter.
Spread the garlic butter on the inside surfaces of the pumpkin, as well as around the lip.
Bake in a 175C oven for 45min or until a knife easily pierces the flesh.

In a large pot or dutch oven, brown 800g of cubed beef, working in batches to avoid crowding the pan.
Remove the meat and sweat a diced onion in the remaining oil.
Once translucent, add the meat back to the pot.
Add two diced bell peppers — one red, one green for color — and sweat for a few minutes.
Add two cubed red potatoes and one thinly sliced carrot.
Season with 1Tbsp salt, 2tsp black pepper, 2tsp paprika, crushed red pepper to taste, 1tsp oregano, 2 bay leaves, and 2tsp sugar
Add 4 diced tomatoes, or a can of crushed tomatoes.
Add 1 cup (250ml) of long grain rice, and mix well.
Cover with 1 liter of vegetable broth or water.
Simmer, covered, for 15-20min until rice is cooked.
Add the kernels from 2 ears of corn.

Remove the pumpkin from the oven.
Spread some diced mozzarella cheese at the bottom, then ladle some stew on top.
Repeat layers of cheese then stew, until the pumpkin is full.
Cover the top with cheese.
Return the pumpkin to the oven and broil until the cheese crisps up.

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