Carbonada en Zapallo: Sweet-Savory Beef Stew in Pumpkin

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 1 medium sugar pumpkin (5–6 lb / 2.3–2.7 kg)
• 1.5 lb (680 g) beef chuck, 1-inch cubes
• 3 tbsp olive oil; salt and black pepper
• 1 large onion; 1 carrot; 1 red bell pepper; 4 garlic cloves
• 1.5 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves
• 1/2 cup (120 ml) dry white wine
• 1 can (14.5 oz / 410 g) crushed tomatoes or 2 large tomatoes, chopped
• 4 cups (950 ml) beef stock
• 2 medium potatoes; 1 small sweet potato; 3 cups (400 g) diced winter squash (butternut or kabocha)
• 2 ears corn (cut in 1-inch rounds) or 1.5 cups kernels
• 2 cups (300 g) diced peaches or apricots (fresh, canned and drained, or frozen)
• 1/4 cup (45 g) white rice (optional)
• 1 tsp brown sugar; lemon wedges; 1/4 cup chopped parsley

Do This

• 1) Heat oven to 400°F (200°C). Cut a lid from the pumpkin, scoop seeds, oil and salt the inside, and roast on a sheet pan until just tender, 45–65 minutes.
• 2) Brown beef in 2 tbsp oil over medium-high in a heavy pot, 8–10 minutes; set aside.
• 3) Sauté onion, carrot, and bell pepper in 1 tbsp oil until soft; add garlic, paprika, cumin, oregano, and bay leaves; cook 1 minute.
• 4) Deglaze with wine; add tomatoes and stock; return beef. Simmer 30 minutes, partially covered.
• 5) Stir in potatoes, sweet potato, and diced squash (plus rice if using). Simmer 20–25 minutes.
• 6) Add corn and peaches/apricots; simmer 10–12 minutes. Season with salt, pepper, and a pinch of brown sugar; brighten with lemon.
• 7) Ladle bubbling stew into the roasted pumpkin. Garnish with parsley and serve at the table.

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Why You’ll Love This Recipe

• Showstopping presentation: a hearty, colorful stew served in a roasted pumpkin you can scoop and share.
• Sweet-savory balance: tender beef, corn, potatoes, and squash with juicy peaches or apricots for gentle sweetness.
• Make-ahead friendly: the stew tastes even better the next day; reheat and pour into a freshly roasted pumpkin.
• Flexible and seasonal: use fresh summer stone fruit or pantry-friendly canned; swap in your favorite winter squash.

Grocery List

• Produce: 1 medium sugar pumpkin, 1 large onion, 1 carrot, 1 red bell pepper, 4 garlic cloves, 2 medium potatoes, 1 small sweet potato, 1 small butternut or kabocha squash (for dicing), 2 ears corn or 1.5 cups kernels, 2 large tomatoes (or canned tomatoes), 2 cups peaches or apricots, 1 lemon, fresh parsley
• Dairy: None required (optional: a knob of butter for brushing the pumpkin)
• Pantry: Beef chuck (or stew beef), olive oil, beef stock, dry white wine, smoked paprika, ground cumin, dried oregano, bay leaves, white rice (optional), brown sugar, kosher salt, black pepper

Full Ingredients

Roasted Pumpkin “Bowl”

• 1 medium sugar pumpkin (5–6 lb / 2.3–2.7 kg), washed and dried
• 1 tbsp olive oil (plus more as needed)
• 1/2 tsp kosher salt
• 1 tsp brown sugar (optional, helps caramelize the interior)

Carbonada Stew

• 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
• 2 tbsp olive oil (for browning)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 large yellow onion, diced
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1/2 cup (120 ml) dry white wine
• 1 can (14.5 oz / 410 g) crushed tomatoes, or 2 large ripe tomatoes, chopped
• 4 cups (950 ml) beef stock
• 2 medium russet or Yukon Gold potatoes, peeled and 3/4-inch cubes (about 400 g)
• 1 small sweet potato, peeled and 3/4-inch cubes (about 250 g)
• 3 cups (400 g) peeled, 3/4-inch cubes winter squash (butternut or kabocha)
• 2 ears corn, cut into 1-inch rounds (or 1.5 cups kernels)
• 2 cups (300 g) peaches or apricots, peeled if fresh, 3/4-inch dice (fresh, canned and drained, or frozen)
• 1/4 cup (45 g) white rice (optional, for body)
• 1 tsp brown sugar (or to taste)

To Finish

• 1–2 tbsp fresh lemon juice (or red wine vinegar), to taste
• 1/4 cup chopped fresh parsley
• Ají molido or red chili flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Roast the pumpkin bowl

Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment. If the pumpkin wobbles, shave a thin slice off the base so it sits flat. Cut a wide lid (about 5–6 inches across) around the stem at a 45-degree angle. Scoop out seeds and strings. Rub the interior of both the pumpkin and its lid with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1 tsp brown sugar. Place the pumpkin upright on the sheet pan (set the lid cut-side up alongside). Roast until the flesh at the “shoulder” yields to a knife but the shell still feels sturdy, 45–65 minutes. If the lid browns early, remove it sooner. Keep the pumpkin warm.

Step 2: Brown the beef

While the pumpkin roasts, pat the beef dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a large heavy pot (Dutch oven) over medium-high. Sear the beef in 2 batches until well browned on at least two sides, 3–4 minutes per batch; transfer to a bowl. Leave the rendered fat and browned bits (fond) in the pot.

Step 3: Build the aromatic base

Lower heat to medium. Add onion, carrot, and bell pepper to the pot. Cook, stirring and scraping up the fond, until softened and lightly golden, 6–8 minutes. Stir in garlic, smoked paprika, cumin, oregano, and bay leaves; cook until fragrant, 30–60 seconds.

Step 4: Deglaze and start the stew

Pour in the white wine and simmer, scraping the bottom, until reduced by about half, 2–3 minutes. Add crushed tomatoes and beef stock, then return the browned beef (and any juices). Bring to a gentle simmer, partially cover, and cook for 30 minutes to begin tenderizing the meat.

Step 5: Add root vegetables and squash

Stir in the potatoes, sweet potato, and diced winter squash. If using rice, add it now. Maintain a lively simmer and cook, partially covered, until the vegetables are just tender, 20–25 minutes, stirring occasionally to prevent sticking.

Step 6: Finish with corn and fruit

Add the corn rounds (or kernels) and the peaches/apricots. Simmer until the corn is crisp-tender and the fruit is soft but not falling apart, 10–12 minutes. Taste and season with more salt and pepper as needed. Stir in 1 tsp brown sugar if the tomatoes are very acidic, and balance with 1–2 tbsp lemon juice to brighten.

Step 7: Serve in the roasted pumpkin

Set the warm roasted pumpkin on a platter or shallow bowl to catch any drips. Ladle the bubbling carbonada into the pumpkin, garnish with chopped parsley and a pinch of ají molido if desired, and set the lid askew for drama. At the table, scoop a little of the tender roasted pumpkin flesh along with each serving of stew.

Pro Tips

• Choose the right pumpkin: sugar pumpkin, kabocha, or Queensland Blue hold their shape and taste great. Avoid large carving pumpkins.
• Support the base: if your pumpkin leans, make a small foil ring to cradle it during roasting and serving.
• Brown deeply, simmer gently: a good sear builds flavor; a gentle simmer keeps beef tender and the fruit intact.
• Balance is key: add a pinch of brown sugar for warmth and finish with lemon juice for brightness.
• Thicker stew: mash a few potato cubes against the pot in the last minutes or simmer uncovered to reduce slightly.

Variations

• Vegetarian Carbonada: swap beef for 12 oz (340 g) sliced mushrooms and 1 can (15 oz) chickpeas; use vegetable stock and add 1 extra cup squash.
• Andean Spice: stir in 1–2 tsp ají amarillo paste with the aromatics for gentle heat and fruitiness.
• Quinoa Twist: replace rice with 1/3 cup (60 g) rinsed quinoa; add with the root vegetables and simmer until tender.

Storage & Make-Ahead

The stew keeps refrigerated for up to 4 days and tastes even better on day 2. Reheat gently over medium-low until steaming. For best texture if freezing (up to 3 months), freeze the stew base after Step 4, then add potatoes, squash, corn, and fruit when reheating to serve. Roast the pumpkin bowl the day you plan to serve; if needed, rewarm the empty roasted pumpkin at 325°F (165°C) for 10–15 minutes before filling.

Nutrition (per serving)

Approximate for 1 of 6 servings: 560 calories; 34 g protein; 20 g fat; 60 g carbohydrates; 9 g fiber; 1,150 mg sodium (varies with stock and salt). Values are estimates.